Herbed Chicken Quarters Recipe

Herbed Chicken Quarters Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

We often grill chicken in the summer, and this herbed version is a big hit with our family. We own a cheese and specialty food store called The Boulevard Market in nearby Tecumseh. I frequently host cooking classes at the store and have featured this chicken. Students are sent home with this recipe and always say their families enjoyed it! -Erika Aylward, Clinton, Michigan

[X]

Rate Herbed Chicken Quarters Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Herbed Chicken Quarters Recipe

Prep: 15 min. + marinating Grill: 1 hour

Yield: 4 Servings

15 60 75

Ingredients

4 medium lemons, cut into wedges
1/2 cup canola oil
8 garlic cloves, minced
4 teaspoons minced fresh basil
2 teaspoons minced fresh thyme
2 teaspoons salt
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (about 3 pounds), quartered

Directions

Gently squeeze juice from lemons into a large resealable plastic bag; leave lemon wedges in the bag. Add the oil, garlic, basil, thyme, salt and cayenne; add the chicken. Seal bag and turn to coat. Refrigerate for 24 hours, turning frequently.
Drain and discard marinade. Grill chicken, covered, over medium heat, turning every 15 minutes, for 1 hour or until juices run clear. Yield: 4 servings.

Originally published as Herbed Chicken Quarters in Taste of Home August/September 2000, p39