Lemon Herbed Chicken

Name: Lemon Herbed Chicken
Ingredients: 12 cup butter or 12 cup margarine; 12 cup vegetable oil; 13 cup lemon juice; 2 tablespoons finely chopped parsley; 2 tablespoons garlic salt; 1 teaspoon dried rosemary, crushed; 1 teaspoon dried summer savory, crushed; 12 teaspoon dried thyme, crushed; 14 teaspoon cracked black pepper; 6 chicken quarters (breast wing or thigh drumstick combinations)

10 ingredients

10 steps

Ingredients

12 cup butter or 12 cup margarine
12 cup vegetable oil
13 cup lemon juice
2 tablespoons finely chopped parsley
2 tablespoons garlic salt
1 teaspoon dried rosemary, crushed
1 teaspoon dried summer savory, crushed
12 teaspoon dried thyme, crushed
14 teaspoon cracked black pepper
6 chicken quarters (breast wing or thigh drumstick combinations)

Directions

1

Combine butter, oil, lemon juice, parsley, garlic, salt, rosemary, summer savory, thyme and pepper in small saucepan.
2

Heat until butter melts.
3

Place chicken in shallow glass dish.
4

Brush with some of sauce.
5

Let stand 10-15 minutes.
6

Lightly oil hot grid to prevent sticking.
7

Place dark meat pieces on grill 10 minutes before white meat pieces (dark meat takes longer to cook).
8

Grill chicken, on uncovered grill, over medium-hot Kingfords briquets, 30-45 minutes for breast quarters or 50-60 minutes for leg quarters.
9

Chicken is done when meat is no longer pink near bone and juices run clear.
10

Turn quarters over and baste with sauce every 10 minutes.