| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken spe, Make ahead, Marinades & |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Lemon juice |
| 1 |
tb |
Sugar |
| 1/4 |
c |
Olive oil |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Basil; dried |
| 1/2 |
ts |
Poultry seasoning |
| 1/4 |
ts |
Black pepper; coarsely ground |
| 3 |
lb |
Chicken; cut in quarters |
INSTRUCTIONS
In a small saucepan, combine lemon juice, suga,r olive oil, bay leaf, salt,
basil, poultry seasoning and pepper. Place over low heat and cook,
stirring, 2 to 3 minutes. Cool to room temperature.
Place chicken, skin-side down, in a single layer in a 13 by 9 inch baking
dish. Pour lemon-juice mixture over chicken. Let stand at room temperature
2 to 3 hours. Prepare chicken, skin-side down, on grill 4 to 6 inches above
heat. Grill 7 minutes or until browned.
Brush with marinade. Turn skin-side up. Grill about 7 minutes. Turn and
brush with marinade. Continue grilling white meat about 10 minutes longer,
dark meat 15 to 20 minutes longer, turning and basting with marinade
frequently.
Makes 4 servings.
Recipe by: Chicken Cookery by Ceil Dyer, 1983 Posted to MC-Recipe Digest V1
#694 by Kathy Meade <[email protected]> on Jul 27, 1997
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