ROSEMARY THYME CHICKEN

By akselden

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.