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1
Melt the butter in a small saucepan.
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2
Remove from the heat and add the remaining marinade ingredients.
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3
Mix until well blended.
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4
Place the chicken in a shallow dish or a resealable plastic bag.
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5
Reserve 1 cup of the marinade for basting, and then pour the remaining marinade over the chicken.
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6
Cover the dish or seal the bag and marinate the chicken in the refrigerator for 30 to 45 minutes.
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7
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void.
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8
When the temperature reaches 400F, remove the chicken from the marinade and place it on the grill grate, away from the coals.
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9
Cook covered for 8 minutes, then flip the chicken and baste with the reserved marinade.
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10
Cook the chicken for 8 minutes longer, or until the internal temperature reaches 160F.
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11
A room-temperature lemon will juice much more easily than a lemon straight out of the refrigerator.
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12
When making recipes such as Soy-Lemon Marinade, three tablespoons of juice per lemon can be expected.
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13
To get even more juice from your lemon, roll it along a work surface, pressing firmly, before slicing and squeezing.
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14
Indirect heat
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15
Hickory, Oak
