*  Exported from  MasterCook  *
 
                       LEMON-PEPPER BARBECUED CHICKEN
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    8                    Chicken breast halves or
                         -legs with thighs
                         Lemon-Pepper Barbecue Sauce:
      1/4   c            Chopped onion
    1 1/2   ts           Vegetable oil
    1                    Clove garlic, crushed
    8       oz           Tomato sauce
    1       tb           Brown sugar
    1       t            Dried basil
    1       t            Dry mustard
      1/4   ts           Paprika
      1/4   ts           Coarse ground black pepper
      1/8   ts           Cayenne pepper
      1/8   ts           Ground allspice
    1                    Lemon, grated zest only
    2       tb           Lemon juice
    1       tb           Cider vinegar
 
   Preheat oven to 350 degrees. Strip skin from chicken
   and discard. Trim off fat. Coat each piece of chicken
   with about 2 tablespoons Lemon-Pepper Barbecue Sauce.
   Arrange in single layer in baking pan. Bake 45 minutes
   to 1 hour, or until juices run clear when thickest
   part is pierced.
   
   Per serving (chicken breast): 171 calories, 27 grams
   protein, 5 grams carbohydrate, 4 grams fat, 73
   milligrams cholesterol, 235 milligrams sodium.
   
   Per serving (chicken leg and attached thigh): 336
   calories, 40 grams protein, 7 grams carbohydrate, 16
   grams fat, 138 milligrams cholesterol, 476 milligrams
   sodium.
   
   LEMON-PEPPER BARBECUE SAUCE
   
   Makes 1 cup (Enough to cover 8 chicken pieces)
   
   Use this as a basting sauce and/or marinade for
   skinless chicken pieces or for lean pork roasts and
   chops.
   
   Lemon Pepper Barbecue Sauce In small heavy saucepan
   over medium heat, cook onion in oil until softened,
   stirring often. Stir in garlic and cook a minute
   longer. Stir in tomato sauce, brown sugar, basil,
   mustard, paprika, black and cayenne peppers, allspice,
   lemon zest, lemon juice and vinegar. Bring to a simmer
   over lowest heat setting and cook, covered, 15
   minutes. Cool to room temperature for use right away,
   or refrigerate in glass or plastic container for up to
   2 weeks.
   
   Per 2-tablespoon serving: 29 calories, 1 gram protein,
   5 gram carbohydrate, 1 grams fat, 0 cholesterol, 172
   milligrams sodium.
   
   Francis Price writing in the Oregonian’s FOODday,
   1/12/93.
   
   Posted by Stephen Ceideburg
  
 
 
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