| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 3 | tb | Minced fresh basil |
| 2 | ts | Minced fresh oregano |
| 2 | ts | Minced fresh rosemary |
| 3 | tb | Minced shallot or green onion |
| 2 | tb | Butter; softened |
| 3 | Cloves garlic; minced | |
| 2 | ts | Grated lemon peel |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 4 | Chicken legs with thighs | |
| 1 | tb | Olive oil |
| Fresh oregano sprigs | ||
| Lemon peel strips |
INSTRUCTIONS
Combine herbs, shallots, butter, garlic, lemon peel, salt and pepper in medium bowl. Loosen chicken skin by gently pushing fingers between the skin and the chicken, keeping skin intact. Gently rub herb mixture under skin of chicken, forcing it into the leg section; secure skin with wooden picks. (Soak wooden picks in hot water 15 minutes to prevent burning.) Cover and refrigerate chicken at least 1/2 hour. Brush chicken with oil. Arrange briquets on each side of rectangular metal or foil drip pan. Grill chicken, skin side down, in center of grid on covered grill 20 minutes. Turn chicken and cook 20-25 minutes or until juices run clear. Garnish with oregano sprigs and lemon strips. Makes 4 servings. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #995 by L979 <L979@aol.com> on Jan 8, 1998
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