Fraser’s Favorites: Maynard’s Lemon Garlic Chicken, Muti’s Wilted Cucumber Salad

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Maynard’s Lemon Garlic Chicken

3 lbs. Dark meat chicken on the bone (Legs, thighs, or wings with tips removed.)
4 cloves garlic, minced
2tbsp Vegetable oil
1 cup fresh lemon juice
¼ cup water
Salt & pepper to taste


  1. Heat the grill to medium heat.
  2. Rinse the chicken and pat dry.
  3. Salt and pepper the chicken.
  4. Place on the grill and do not move, while grilling baste the chicken. Turn the chicken and baste again.
  5. Remove from the grill and serve.

 Muti’s Wilted Cucumber Salad:

3-4 medium cucumbers, sliced
8 oz sour cream
3-4 green onions, chopped
Salt and Pepper to taste


  1. Mix together the sour cream, green onions, and salt and pepper to make the dressing.
  2. Add cucumber into the sour cream mixture
  3. Allow to stand in refrigerator 1 hour before service to allow the flavors to fully develop.

Recipes from Natalie Thompson, Johnson & Wales University

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