1/2 cup Lemon juice
1 tbsp Sugar
1/4 cup Olive oil
1 Bay leaf
1/2 tsp Salt
1/2 tsp Basil, dried
1/2 tsp Poultry seasoning
1/4 tsp Black pepper, coarsely ground
3 lb Chicken, cut in quarters
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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 <kmeade@idsonline.com> on Jul 27, 1997
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