This recipe adapts well to barbecuing.
1 chicken (3 pounds), quartered
1/2 cup fresh lemon juice (about 2 lemons)
2 tablespoons cold pressed (extra virgin) olive oil
1 medium-sized onion, sliced into thin rings
2 tablespoons minced fresh oregano or 2 teaspoons dried
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1/4 teaspoon ground black pepper
Cayenne pepper to taste (optional)
Lemon wedges, fresh oregano and thyme leaves (optional garnish)
Remove and discard visible fat from chicken. In large, shallow bowl, combine remaining ingredients except garnishes. Add chicken and marinate in refrigerator 30 minutes or longer. Preheat broiler. Drain chicken from marinade; place on rack in broiler pan. Broil chicken quarters, 4 inches from heat, for 30 to 35 minutes or until cooked through, turning and basting with marinade 3 to 4 times during cooking. Add onion rings during last 10 minutes of broiling time. Serve chicken with onion slices and garnish with lemon wedges, and sprigs of fresh oregano and thyme, if desired.
Nutritional figures per serving
Calories 389. Protein38. Carbohydrate 5 grams. Fat 24 grams. Cholesterol 122 mg. Sodium 110 mg.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Filed under: Recipes