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Ingredients
- 1/4 cup white-wine
- Worcestershire sauce
- 2 teaspoons olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 1 teaspoon salt-free lemon pepper
- 2 chickens (1 pound 14 ounces each) quartered
- 1/4 cup fresh rosemary
- 1/4 cup chopped fresh thyme
Preparation
Step 1
Combine Worcestershire olive oil, lemon juice, lemon peel and lemon pepper in 1 gallon sealable plastic bag.
Reserve 1/2 cup marinade. Add chicken to bag. Seal bag, squeezing out air. Turn to coat chicken. Refrigerate at least 1 hour or overnight, turning once.
Place grill rack 5 inches from coals. Prepare grill according to manufacturers directions.
Drain and discard marinade. Rub chicken on both sides with rosemary and thyme.
Grill chicken 15-20 minutes, brushing with 1/2 cup reserved marinade and turning once or until juices run clear when meat is pricked with a fork.
Remove skin before eating.