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Herbed Chicken Quarters Recipe
|Chicken||3 Pound, quartered (1 Whole)|
|Lemons||4 Medium, cut into wedges|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Garlic||8 Clove (40 gm), minced|
|Minced basil||4 Teaspoon|
|Minced thyme||2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
Calories 908 Calories from Fat 586
% Daily Value*
Total Fat 66 g100.9%
Saturated Fat 14.4 g72%
Trans Fat 0 g
Cholesterol 227.9 mg
Sodium 1194.2 mg49.8%
Total Carbohydrates 11 g3.5%
Dietary Fiber 3.5 g14.1%
Sugars 0.2 g
Protein 71 g141.3%
Vitamin A 20% Vitamin C 88.6%
Calcium 11.1% Iron 21.8%
*Based on a 2000 Calorie diet
Squeeze the juice from the lemons gently into a large sealable plastic bag; place the wedges in the bag.
Add the vegetable oil, garlic, basil, thyme, salt and cayenne pepper to the lemon wedges and juice.
Place the chicken in the bag and turn to coat.
Seal the bag.
Marinate the chicken in the refrigerator for 24 hours, turning frequently.
Drain the chicken, discarding the marinade.
Grill the chicken, covered, over medium heat for 1 hour or until juices run clear, turning every 15 minutes.
Serve with wild rice or mashed potatoes.