Spicy salt-rubbed chicken
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | smalls | Chickens, cut in quarters |
| ⅓ | cup | Freshly squeezed lemon juice |
| ⅔ | cup | Extra-virgin olive oil |
| ⅓ | cup | Oregano leaves, finely chopped |
| ⅓ | cup | Rosemary leaves, finely chopped |
| ⅓ | cup | Thyme leaves, finely chopped |
| ⅓ | cup | Coarse kosher salt |
| 2½ | tablespoon | Freshly ground black pepper |
Directions
Wash the chicken pieces in cold water and pat dry with paper towels.
Whisk together the lemon juice and olive oil in a very large bowl. Add the chicken and marinate, refrigerated, for 1 hour.
Prepare a grill.
Combine the oregano, rosemary, thyme, salt and pepper in a big bowl. Dredge each piece of chicken in the mixture to evenly coat.
Grill the chicken over medium coals for 20 to 25 minutes, turning halfway through the cooking time, until the juice of the chicken runs clear when pierced with a knife. Yield: 10 servings. Typed in MMFormat by cjhartlin@... Source: The Martha Stewart Cookbook.
Posted to MM-Recipes Digest V4 #8 by cjhartlin@... on Feb 22, 1999