Herbs and Orange Grilled Chicken
An herb and citrus seasoning is rubbed beneath the skin of the chicken quarters, and grilled, basted with a mixture of orange juice, vinegar and Worcestershire sauce.
2 cloves garlic, minced
1 teaspoon grated orange peel
1 teaspoon salt
1/2 teaspoon thyme leaves
1/2 teaspoon rosemary
1/2 teaspoon ground black pepper
4 broiler-fryer chicken quarters
1/2 cup orange juice
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
- In small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper.
- 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.
- Mix together orange juice, vinegar and Worcestershire sauce.
- 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.