Accessibility/Mobile Features
Skip Navigation
Skip to Content
Editorial News
Lifestyles
Classified Sites

The Canadian Press - ONLINE EDITION

JULY FOURTH: Recipe for barbecued and shredded lemon-pepper chicken

This May 5, 2014, photo shows barbecued and shredded lemon pepper chicken in Concord, N.H. (AP Photo/Matthew Mead)

Enlarge Image

This May 5, 2014, photo shows barbecued and shredded lemon pepper chicken in Concord, N.H. (AP Photo/Matthew Mead)

For a fresh take on barbecued pulled pork we decided to reinvent it from the bottom up. And we started by ditching the pork.

As delicious as pork is, for this July Fourth offering we wanted something that didn't take hours upon hours on the grill. Instead, we went with chicken thighs. Nearly as lean as chicken breasts, thighs stay moist and are difficult to overcook. They also happen to be delicious when doused with a one-two punch of lemon-pepper sauce.

We start by marinating the thighs in a blend of lemon juice and zest, salt, pepper and olive oil. Do it for at least two hours, but you also can toss it together the night before. After that, you just pop the thighs on the grill for about 10 minutes, then shred them with forks. A second dose of lemon-pepper comes in the sauce you toss the shredded chicken with, a tangy blend of lemon juice and zest, mayonnaise and buttermilk.

The result isn't just delicious, it also is wonderfully versatile. Pile it onto bulkie rolls, or heap it onto a mess of baby greens.

___

BARBECUED AND SHREDDED LEMON-PEPPER CHICKEN

Start to finish: 2 1/2 hours (30 minutes active)

Servings: 6

2 pounds boneless, skinless chicken thighs, trimmed of fat

Zest and juice of 2 lemons, divided

Kosher salt and ground black pepper

1 tablespoon olive oil

2 tablespoons light mayonnaise

1/4 cup buttermilk

Bulkie rolls or salad greens, to serve

In a zip-close plastic bag, combine the chicken thighs with the zest and juice of 1 lemon, plus a hefty pinch of salt, 1 teaspoon of pepper, and the olive oil. Close the bag, then turn and massage with your fingers to work the marinade into the meat. Refrigerate for at least 2 hours and up to overnight.

When ready to cook the chicken, heat the grill to medium-high. Use a vegetable oil-soaked paper towel held with tongs to oil the grates.

Grill the thighs for 5 to 6 minutes per side, or until cooked through. Transfer the chicken to a plate, then use 2 forks to pull and shred the meat into bite-size pieces.

In a medium bowl, whisk together the mayonnaise, buttermilk and the remaining lemon juice and zest. Stir in the chicken and season with salt and an additional 1/2 teaspoon pepper. Serve the chicken piled on bulkie rolls or over a bed of greens.

Nutrition information per serving: 260 calories; 140 calories from fat (54 per cent of total calories); 15 g fat (4 g saturated; 0 g trans fats); 100 mg cholesterol; 3 g carbohydrate; 0 g fiber; 1 g sugar; 28 g protein; 210 mg sodium.

  • Rate this Rate This Star Icon
  • This article has not yet been rated.
  • We want you to tell us what you think of our articles. If the story moves you, compels you to act or tells you something you didn’t know, mark it high. If you thought it was well written, do the same. If it doesn’t meet your standards, mark it accordingly.

    You can also register and/or login to the site and join the conversation by leaving a comment.

    Rate it yourself by rolling over the stars and clicking when you reach your desired rating. We want you to tell us what you think of our articles. If the story moves you, compels you to act or tells you something you didn’t know, mark it high.

Sort by: Newest to Oldest | Oldest to Newest | Most Popular 0 Commentscomment icon

You can comment on most stories on brandonsun.com. You can also agree or disagree with other comments. All you need to do is register and/or login and you can join the conversation and give your feedback.

There are no comments at the moment. Be the first to post a comment below.

Post Your Commentcomment icon

Comment
  • You have characters left

The Brandon Sun does not necessarily endorse any of the views posted. Comments are moderated before publication. By submitting your comment, you agree to our Terms and Conditions. New to commenting? Check out our Frequently Asked Questions.

letters

Make text: Larger | Smaller

Brandon Sun Business Directory
Sudden Surge: Flood of 2014
Opportunity Magazine — The Bakken
Why Not Minot?
Welcome to Winnipeg

Social Media