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President’s Barbequed Chicken

Course Main Dish
Servings 4


  • 1 c. butter
  • 3/4 c. Lemon juice
  • 2 tsp. Garlic Salt
  • 2 T. paprika
  • 2 tsp. dried leaf oregano
  • 4 fryer chickens halved
  • 3 tsp. Salt
  • 1/2 tsp. pepper


  • Melt butter in small saucepan; stir in lemon juice, garlic salt, paprika and oregano.
  • Place chicken in shallow dish; sprinkle with salt and pepper. Pour marinade over chicken; cover.
  • Marinate for 3-4 hours, turning occasionally. Drain, reserving marinade.
  • Place chicken, skin side up on grill set 3-6 inches from charcoal that has reached light gray ash stage. Brush with reserved marinade.
  • Cook 45 minutes to 1-1/2 hours or until tender, turning and brushing with marinade occasionally.