Yield: 4 Servings
Measure | Ingredient |
---|---|
½ cup | Lemon juice |
1 tablespoon | Sugar |
¼ cup | Olive oil |
1 \N | Bay leaf |
½ teaspoon | Salt |
½ teaspoon | Basil; dried |
½ teaspoon | Poultry seasoning |
¼ teaspoon | Black pepper; coarsely ground |
3 pounds | Chicken; cut in quarters |
In a small saucepan, combine lemon juice, suga,r olive oil, bay leaf, salt, basil, poultry seasoning and pepper. Place over low heat and cook, stirring, 2 to 3 minutes. Cool to room temperature.
Place chicken, skin-side down, in a single layer in a 13 by 9 inch baking dish. Pour lemon-juice mixture over chicken. Let stand at room temperature 2 to 3 hours. Prepare chicken, skin-side down, on grill 4 to 6 inches above heat. Grill 7 minutes or until browned.
Brush with marinade. Turn skin-side up. Grill about 7 minutes. Turn and brush with marinade. Continue grilling white meat about 10 minutes longer, dark meat 15 to 20 minutes longer, turning and basting with marinade frequently.
Makes 4 servings.
Recipe by: Chicken Cookery by Ceil Dyer, 1983 Posted to MC-Recipe Digest V1 #694 by Kathy Meade <kmeade@...> on Jul 27, 1997