Barbecued herb chicken

6 Servings

Ingredients

QuantityIngredient
¼poundsMargarine
1tablespoonMinced parsley
¼teaspoonTarragon
½teaspoonMarjoram
3Halved broiler chickens; or-
6Chicken breast halves
½cupVegetable oil
1cupDry white wine
¼cupChinese soy sauce
1Clove garlic; crushed
¼teaspoonSalt

Directions

Make a mixture of the margarine, parsley, tarragon and marjoram. Using a dull knife, lift the skin from the breast meat of the halved chickens and insert the blend of margarine and seasonings. Spread the blend under the skin as widely as possible, making sure the skin is not so detached it will come off when the chicken is turned on the grill. Make a marinade of the oil, wine, soy sauce, crushed garlic clove and salt. Let chicken stand in marinade overnight, or at least several hours. Turn chicken once during this period. Grill chicken halves over glowing coals on a greased rack.

Turn halves occasionally while basting with marinade until golden brown, which should take about ½ hour. Yield: 6 servings.

WANDA C. SHAW

REFRIGERATE OVERNIGHT

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .