Ingredients
2/3 cup lemon juice1/3 cup cider vinegar1/3 cup vegetable oil1 tablespoon soy sauce2 teaspoons sugar1 teaspoon salt1 teaspoon paprika1 teaspoon chili powder1/2 teaspoon garlic salt1/2 teaspoon pepper1 medium onion, chopped1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Preparation
Whisk together the first 10 ingredients. Add onion; set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate at least 8 hours or overnight, turning occasionally.
Drain and discard marinade. Grill the chicken, covered, over indirect medium heat for 45 minutes or until juices run clear, turning and basting with reserved marinade every 8-10 minutes.
To bake chicken: After marinating, place chicken in a greased 15x10x1-in. baking pan. Pour the remaining marinade over the chicken. Bake, uncovered, at 350° for 1-1/4 hours or until juices run clear, basting occasionally.
