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Herbed Chicken Quarters

 Herbed Chicken Quarters
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
4 ServingsPrep: 15 min. + marinating Grill: 1 hour

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.