Oops, sorry - the second time I made this I used 2 Tbls oyster sauce in place of 1 tsp of the lemon pepper; that was my own addition and I should have taken out the reference to it. Thanks for noticing the error! It's fine with just the lemon pepper. In fact, I think the only reason I originally added the oyster sauce was that I had run out of lemon pepper and didn't have any more in my pantry! I find soy sauce way too salty, even the low sodium versions, and oyster sauce seems to 'blend' in better with other seasonings than soy or hoisin sauce does. Here's the recipe again, deleting the oyster sauce. For those who can find it, try it both ways and let us know which version you like better: Chicken Skewers with Garlic, Lemon & Mint Adapted from Roving Feast columnist Marlena Spieler. Makes two 15-inch metal skewers, enough to serve 3-4 people. INGREDIENTS 1.5 lbs chicken breast, skinless and boneless, trimming off any surface white ligament and excess fat 5 garlic cloves, coarsely chopped 1/2 cup fresh mint leaves, stems removed and chopped 1/2 cup lemon juice (use 3 small or 2 large lemons), seeds removed 1 tablespoons olive oil 2 tsp McCormick's lemon pepper or other brand Optional: only if using the cooked marinade for a sauce: 1/4 cup dry white wine or dry sherry 1/4 cup chicken broth INSTRUCTIONS: 1. Cut the chicken into 2" chunks. 2. Combine the chicken, garlic, mint, lemon juice, olive oil, and lemon pepper in a plastic container. Cover tightly. Refrigerate overnight, or up to 24 hours. 3. Remove from refrig 1/2 hr before serving. Drain the chicken, reserving marinade. 4. Place oven rack in highest position and preheat broiler on high for at least 10 minutes. Line a large flat cookie sheet, big enough to hold both skewers, with foil. Spray with cooking spray. 5. Thread the chicken cubes onto two 15-inch skewers. Place on cookie sheet, spray again with cooking spray. 6. Broil chicken skewers for 7 min. on one side and 3-4 minutes the second side. Let rest on a platter 2-3 minutes. 7. Add the chicken broth and sherry to reserved marinade. Bring to a boil over high heat for 3-4 minutes. Thicken with cornstarch, or just cook over medium heat until reduced to 3/4 cup. Taste for seasoning, then cover or low heat to keep it warm. Garnish chicken with additional chopped mint, if you wish. Serve the sauce on the side. A Romescu or Thai/Indonesian spicy peanut sauce is also good with this.

That chicken marinade recipe you posted says it is for grilling. When grilling the fat drips off with the high heat. You ask about baking them. I would do them in the broiler instead. Or at least rest them on a wire rack when baking so they are not cooking in their own grease. You NEED some oil for marinating or the acid be it lemon juice, vinegar, or wine will pull all the moisture out of the meat making it tough and dry. I would also suggest...........using plain old coarse ground pepper instead of cracked pepper. Cracked pepper tend to lodge in the teeth and people hate that. Also with an older crowd there may be those with extensive dental work or dentures who won't like the crunchy cracked pepper. Use purchased coarse ground AKA "dust free" and not regular ground. Regular ground pepper will taste the same but will give the chicken a gray dirty look. Appearance and the presentation is all part of the recipe. Cracked pepper looks nice as a garnish but can be problematic for some of your guests.

I agree the Algerian Chicken sounds marvelously....cut, paste, SAVE! Thank you Lars. Beer Butt Chicken is a favorite around my house, here's the recipe. Beer Butt Chicken 1 7 lb. roasting chicken 1 can beer 1 stick butter 2 tsp. minced garlic 1 tsp. paprika In a sauce pan, melt butter, add garlic & paprika and cook 5 mins. Pour ½ can of beer in a bowl. Add ½ the butter mixture into the beer can. Add the other ½ can of beer from the bowl to the remaining butter mixture in the pan and cook on medium 5 minutes. Preheat gas grill on high and reduce heat to low. Place a small cookie sheet on the grill. Place the beer can in the center of the cookie sheet. Carefully slide the chicken butt end over the beer can until the chicken is standing up on end with the beer can in its butt. Baste the chicken with the butter/beer mixture from the pan. Close the cover to the grill and roast the chicken, basting every ½ hour until juices run clear when thigh is pricked. Note: The type of beer used can make a big difference in the flavor. I recently used a pumpkin wheat beer someone brought which since it was in a bottle I pored into a clean soda can. Didn't catch the micro-brewer but I'm defintiely going to find out. OMG what a difference in the flavor!

Jasdip, These were the other threads. The cookalongs. I know I said tried and true, but this is what I was thinking of...