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Lemon Butter chicken recipe

I used this for spatchcock chicken for years and have for some time been using it for any chicken we do.

Raised grid direct (about 4 inches above gasket level) at 375 dome temp.= to an internal temp of 160+ for breasts, 180 for thighs

Dry brine the chicken with about 4 teaspoons of coarse salt (for a whole chicken, adjust for less chicken.)

leaving the skin on and place chicken in fridge to dry out the skin . Overnight or 5/6 hours, whatever.

before putting the recipe on the chicken, take a damp towel and wipe off the excess remaining salt.

Sprinkle the recipe over the chicken for 15/45 minutes or whatever before putting it on.

We mix it in a bowl and put it in a shaker.

2 tsp garlic powder or 2 Garlic cloves cut up 
1.5 tsp Lemon peel (seasoning powder dried - not zest) a bit hard to find in our area
6 packets  True lemon granular crystallized powder (now available as true lemon crystalized in a jar, convert as needed)
2 tsp Pepper
2 tsp Butter seasoning powder 
1 tsp Sea Salt/crushed up

This has been working beautifully for us, hope it helps you.

FWIW, I tried a number of ways - Lemon Juice, concentrated, etc and could never get the flavors until I tried the dried powder. Nice and lemon tasting, just the right amount



Comments

  • paqman
    paqman Posts: 4,660
    edited March 2021
    I like true lemon!  sounds like a good recipe and.... pics or it didn’t happen! 😂

    ____________________
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  • EggersRUs
    EggersRUs Posts: 38
    I post from a laptop, not my phone so it's a  bit of a hassle to get a pic posted

    I did give some basic info such as dome temp, raised grid, etc. which I have noticed is sometimes not in threads.