Spicy Salt-Rubbed Chicken

Categories: Poultry, Barbecue
Yield: 10 Servings

5 sm Chickens, cut in quarters
1/3 c Freshly squeezed lemon juice
2/3 c Extra-virgin olive oil
1/3 c Oregano leaves, finely
-chopped
1/3 c Rosemary leaves, finely
-chopped
1/3 c Thyme leaves, finely chopped
1/3 c Coarse kosher salt
2 1/2 tb Freshly ground black pepper

Wash the chicken pieces in cold water and pat dry with paper towels.

Whisk together the lemon juice and olive oil in a very large bowl. Add the
chicken and marinate, refrigerated, for 1 hour.

Prepare a grill.

Combine the oregano, rosemary, thyme, salt and pepper in a big bowl. Dredge
each piece of chicken in the mixture to evenly coat.

Grill the chicken over medium coals for 20 to 25 minutes, turning halfway
through the cooking time, until the juice of the chicken runs clear when
pierced with a knife. Yield: 10 servings. Typed in MMFormat by
cjhartlin@msn.com Source: The Martha Stewart Cookbook.

Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 22,
1999

-----

----------