1/4 lb butter or margarine
2 tablespoon fresh lemon juice
1 teaspoon dried rosemary leaves
3/4 teaspoon salt
1 freshly ground black pepper, to tas; te
1 chicken (2 1/2 to 3 pounds), quarte; red
Start fire in grill, placing rack 4 inches above coals (see note). Melt butter in a 1-quart saucepan over medium-low heat. Remove from heat; stir in lemon juice, rosemary, salt and pepper; set aside until fire is ready.
Place chicken quarters, skin side down, on hot grill rack; cook, covered with grill cover, for 15 minutes. Turn chicken over; cook, covered, for 10 to 15 minutes longer, uncovering occasionally to brush with rosemary mixture. Serve when chicken is golden brown and cooked through.
NOTE: Chicken may be baked in oven. Heat oven to 450F. Arrange the chicken quarters, skin side up, in a baking or roasting pan; bake for 20 minutes. Brush with rosemary mixture; bake for 10 minutes more until golden brown and cooked through.
Makes 4 servings.
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