Barbecued Grilled Chicken with Lemon Sauce

NOTE:  This is the recipe that my husband, Bill, uses every year from early spring to start of fall.  It is truly a mouth-watering experience and great for any barbecue.  Use chicken breasts and legs for the best grilling.


  • 6 large chicken breasts and 8 chicken legs
  • Lawry's coarse garlic salt with parsley
  • 1 1/2 cups olive oil
  • 2/3 cup lemon juice
  • 1/4 cup butter
  Maul's Barbecue Sauce, Original, Smoky, or Hot  
Cuisine: Country
Yield: Serves 8
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  1. Rinse chicken in cool water, and if time permits, let soak in 2 tablespoons salt water about 20 minutes; drain and pat dry.  Liberally sprinkle the chicken on both sides with the coarse garlic salt.  Place in large pan and set aside.
  2. In a 3-quart pot, place the olive oil, lemon juice, and butter.  Warm on stove until butter is melted
  3. When coals are white, place the chicken on the grill and use basting brush to brush the lemon/olive oil sauce over the chicken.  Continue grilling chicken, closing the lid over the grill when flames spark up.  Every 5 minutes, and before turning chicken, brush some of the lemon sauce over the chicken.  Continue to grill until the juices of the chicken run clear when pierced with a two-pronged fork, or a meat thermometer thrust into the meaty part of the breast registers 165-degrees.
  4. Pour the barbecue sauce in a small pot.  With same brush, baste both sides of the chicken with the barbecue sauce.  Close lid on chicken and let steam a few seconds.  Turn chicken and repeat the barbecue sauce and steaming about 3 times, until the chicken looks dark and crusty.
  5. Return the chicken to a clean large pan and cover with foil to keep warm until serving.  Provide extra sauce at the table if desired.  Serves 8.