Yield: 4 Servings
|4 \N||Chicken legs or drums|
|¼ teaspoon||Coarse ground pepper|
|1 can||(10.5-oz) chicken broth|
|1 tablespoon||White wine (optional)|
|3 tablespoons||Soy sauce|
|1 tablespoon||Olive oil|
|1 tablespoon||Red wine vinegar|
|1 \N||Clove garlic; minced|
|1 \N||Lemon; thinly sliced|
Pat chicken quarters with pepper, rubbing into pieces. In medium bowl, mix together chicken broth, soy sauce, lemon, olive oil, red wine vinegar, white wine and garlic. In large bowl, place chicken and pour sauce over all; let marinate overnight. Place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning and basting with sauce every 10 minutes, about 55-65 minutes or until fork can be inserted with ease.
Sprinkle salt on chicken before serving, if desired. Makes 4 servings.
BROADWAY, VA 22815-7275
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