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If desired, skin chicken. Divide chicken between two resealable plastic bags set in shallow dishes. Combine 1/2 cup lemon juice, oil, garlic, salt and 1 teaspoon black pepper in a small bowl. Pour marinade over chicken. Seal bags; turn to coat chicken. Marinate in the refrigerator overnight, turning bags occasionally.
Meanwhile, for barbecue sauce, combine water, onion, butter, brown sugar, mustard, vinegar and the remaining 1/8 teaspoon black pepper in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Stir in ketchup, Worcestershire, remaining 2 tablespoons lemon juice, and, if desired, cayenne. Return to boiling; reduce heat. Simmer, uncovered, for 50 to 60 minutes or until desired consistency. Transfer to a storage container; cover and chill overnight.
Prepare grill (with a cover): For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink (180°F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
Meanwhile, transfer barbecue sauce to a medium disposable foil pan. After chicken has been grilling about 20 minutes, add barbecue sauce to grill to reheat. Brush chicken frequently with barbecue sauce during the last 10 minutes of grilling. Serve chicken with the remaining barbecue sauce. Provide moist towelettes when serving.