Yield: 6 Servings
8 chicken breasts or chicken pieces
1/3 cup butter, melted
1 1/2 cups lemon juice
1 can beer
1 tsp garlic salt
1 tsp lemon pepper
Combine butter, beer, lemon juice, garlic, lemon pepper. Pour over
chicken and refrigerate for 4 to 6 hours. Barbecue chicken, brushing
sauce over pieces as you turn them. Grill for about 15 to 20
minutes per side.
Serve with broccoli-rice casserole and grilled Vidalia onions, a
salad and garlic bread.