by Jenafer Lowe
2/3 C. Lemon juice (if lemons are expensive you can use half real lemons and half "reallemon" bottled juice)
1/3 C. Oil
2 t. sugar
1 t. chili powder
1/3 C. vinegar
1 t. salt
1/2 t. pepper
2 T. soy sauce
1 t. paprika
1/2 t. garlic salt
1 medium onion, chopped coarsely
4 lb. chicken pieces
Mix all ingredients, refrigerate overnight. Turn occasionally. Don't make this if you can't marinate it close to 24 hours. It just won't be as good. (We did it once for 2 days and it was divine!) The recipe says you can bake it at 350 with the marinade uncovered for 1 1/4 hours but Jamie has always grilled it. Jenafer and David baked it and it was very tender and good!
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