| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbecue ma, Barbman1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Broiler-fryer chicken quarters |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Grated orange peel |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Thyme leaves |
| 1/2 |
ts |
Rosemary |
| 1/2 |
ts |
Pepper |
| 1/2 |
c |
Orange juice |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Worcestershire sauce |
INSTRUCTIONS
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.
Recipe by: National Broiler Council
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