Herbs and orange grilled chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Broiler-fryer chicken quarters | |
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Grated orange peel |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Thyme leaves |
| ½ | teaspoon | Rosemary |
| ½ | teaspoon | Pepper |
| ½ | cup | Orange juice |
| 2 | tablespoons | Vinegar |
| 1 | tablespoon | Worcestershire sauce |
Directions
In small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper. Slip fingers between skin and flesh of chicken, leaving skin attached. Spread ¼ of herb mixture under skin of each chicken quarter, pulling skin back over spices. Mix together orange juice, vinegar and Worcestershire sauce. Place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning and basting with orange juice mixture every 5 minutes, about 40 minutes or until fork can be inserted in chicken with ease.
Recipe by: National Broiler Council Converted by MM_Buster v2.0l.