Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | Broiler-fryer chicken quarters |
2 \N | 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 |
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.