Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took honorable mention in the State Journal’s poultry category in 1989 and was submitted by Doris Lippert of Oregon.

Lemon barbecue sauce for chicken

1 large clove garlic

½ teaspoon salt

¼ cup salad oil

½ cup lemon juice

1 medium onion, grated

½ teaspoon pepper

½ teaspoon thyme

½ teaspoon paprika

2 tablespoons parsley flakes

Mix all ingredients in blender. Refrigerate overnight. To use as sauce: marinate chicken pieces for 2 hours or longer before cooking over charcoal. Brush with sauce as chicken cooks.

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