Country Broiled Chicken

Another crowd pleaser.  To save on calories and fat,  I used a broiling pan so the chicken would not sit in grease.  I also removed the skin. When making this recipe, be sure that you have time to stand by the oven while the chicken is cooking.  This dish is crispy yet moist.  Once again,  all 3 kids ate with relish!  Any type of chicken pieces can be used; I happened to have drumsticks.  The recipe calls for 2 1/2 lbs of chicken per butter mixture.  I bought and used a family pack (6+ lbs of chicken)  and only needed one batch of the butter/oil mixture. (with some left over)


2  1/2 lbs chicken pieces 
1/2 cup butter or margarine
1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon salt
2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1 small onion, finely chopped
1 medium garlic clove, crushed

• Heat all ingredients, (minus the chicken) stirring occasionally until the margarine is melted
• Place chicken on broiler pan and brush on margarine mixture
• Set oven to broil and place pan so that the top of chicken is 5 to 7 inches from heat
• Brush with mixture every 10 minutes and turn chicken as it browns. (because the drumsticks are small,  I turned the pieces more frequently)
• Broil until thickest pieces are done. (40+ minutes)

-Queenie Cuisine