Herbed Chicken Quarters Recipe
Ingredients
| Chicken | 1 , quartered | |
| Lemons | 4 Medium, cut into wedges | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Garlic | 8 Clove (5gm), minced | |
| 4 teaspoons minced basil | ||
| 2 teaspoons minced thyme | ||
| Salt | 2 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
Directions
Rinse the chicken and pat dry.
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.
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.
Chef
