If you’ve ever looked around on the walls near Caryl’s kitchen, you’ve probably seen where her Fort Lewis Lodge recipes have been featured in magazines. If you ever wanted to take the time to jot them down, but weren’t able to because you were headed out to Hot Springs or down to the watering hole, here they are (follow the RECIPES tags at the bottom of each Blog post to find all the Caryl’s Kitchen recipes we’ve published).
Yield: 8 to 10 servings
Preparation: 10 minutes
Marinate: 2 hours
Cook: 12 minutes
2 whole chickens, cut into 8 pieces each
1 lemon, sliced
1 cup vegetable oil
½ cup lemon juice
1 tablespoon salt
2 teaspoons crushed basil leaves
2 teaspoons onion powder
1 teaspoon paprika
½ teaspoon crushed thyme leaves
¼ teaspoon minced garlic
Place chicken pieces in a large resealable plastic bag or in a single layer in a large glass or ceramic casserole dish. Set aside.
In a bowl, combine lemon, oil, lemon juice, salt, basil, onion powder, paprika, thyme, and garlic. Pour over chicken pieces. Seal bag or cover dish. Marinate in the refrigerator 2 to 3 hours.
Preheat grill to Medium-High (350° to 400°).
Remove chicken from marinade. Discard marinade.
Grill chicken pieces over direct heat until just cooked through – wings, 5 minutes per side; legs, 8 minutes per side; breasts, 10 minutes per side; and thighs, 12 minutes per side.