1 cup margarine
1 cup lemon juice
2 envelopes garlic salad dressing mix
2 fryer chickens, split
Melt margarine in small saucepan; blend in lemon juice and salad dressing mix.
Let cool. Cover and refrigerate until about an hour before using. Put chicken on grill, skin side up so it is 6-inches from heat. Grill for 1 hour turning every 15 minutes. Basting with sauce occasionally. Serve chicken with sauce.
NOTE:
Sauce is at its most flavorful when made a day or so ahead of time.