Spicy Salt-rubbed Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Barbecue, Poultry | 10 | Servings | |
INGREDIENTS
| 5 | Chickens, cut in quarters | |
| 1/3 | c | Freshly squeezed lemon juice |
| 2/3 | c | Extra-virgin olive oil |
| 1/3 | c | Oregano leaves, finely |
| chopped | ||
| 1/3 | c | Rosemary leaves, finely |
| chopped | ||
| 1/3 | c | Thyme leaves, finely chopped |
| 1/3 | c | Coarse kosher salt |
| 2 1/2 | T | Freshly ground black pepper |
INSTRUCTIONS
Wash the chicken pieces in cold water and pat dry with paper towels. Whisk together the lemon juice and olive oil in a very large bowl. Add the chicken and marinate, refrigerated, for 1 hour. Prepare a grill. Combine the oregano, rosemary, thyme, salt and pepper in a big bowl. Dredge each piece of chicken in the mixture to evenly coat. Grill the chicken over medium coals for 20 to 25 minutes, turning halfway through the cooking time, until the juice of the chicken runs clear when pierced with a knife. Yield: 10 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Martha Stewart Cookbook. Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 22, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 721.9mg
Potassium: 220.8mg
Carbohydrates: 7.2g
Fiber: 4.2g
Sugar: <1g
Protein: 2.4g