An herb and citrus seasoning is rubbed beneath the skin of the chicken quarters, and then grilled, basted with an orange juice, vinegar and Worcestershire sauce mixture.

Herbs and Orange Grilled Chicken

2 cloves garlic, minced
1 teaspoon grated orange peel
1 teaspoon salt
1/2 teaspoon thyme leaves
1/2 teaspoon rosemary
1/2 teaspoon pepper

4 broiler-fryer chicken quarters
1/2 cup orange juice
2 tablespoons vinegar
1 tablespoon Worcestershire sauce

1. In small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper.
2. Slip fingers between skin and flesh of chicken, leaving skin attached. Spread 1/4 of herb mixture under skin of each chicken quarter, pulling skin back over spices.
3. Mix together orange juice, vinegar and Worcestershire sauce.
4. 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.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.