Barbecue Chicken with Meyer Lemon Sauce
- 4 Meyer lemons
- 1 cup Dijon mustard
- 2 tablespoons fresh rosemary finely chopped
- 1 1/2 teaspoons thyme finely chopped
- 2 cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 1-2 tablespoons extra virgin olive oil
- kosher salt to taste
- 4 pounds chicken cut for the barbecue
The Night Before
- Cut two of the Meyer lemons in half and set them aside.
- Take the remaining two Meyer lemons, zest, and juice them over a small bowl.
- Add the mustard, rosemary, thyme, garlic, and red pepper to the bowl, and stir to combine well.
- Drizzle in the olive oil as you stir, stopping when you get to the desired consistency of thick barbecue sauce. Reserve about 1/4 cup of the sauce for grilling.
- Place chicken pieces in a baking dish, and brush the mixture over the chicken pieces on all sides.
- Cover, and let them marinate overnight in the fridge.
- Bring the chicken to room temperature.
- Prepare your grill by lightly brushing with olive oil, and preheating to a medium heat.
- Season chicken with a pinch of salt, and grill for about 5 to 7 minutes skin side down.
- Turn over, and brush lightly with the remaining sauce. Grill for another 5 to 7 minutes.
- Once the chicken pieces have browned, you can shut the barbecue lid to heat the pieces thoroughly, but watch for flare ups. If they happen, try to switch the pieces to a higher rack, or cooler parts of the grill.
- Continue to cook, turning frequently, for about 20 to 25 minutes total cooking itme.
- About 5 minutes before the chicken is done, add the Meyer lemon halves to the grill, cut side down. Grill for about 5 minutes and serve with the chicken.