To make breast quarters grill more quickly and evenly, remember to cut through the wing joint to break it and bring the wing closer to the grill.
1 chicken, quartered
1/2 cup fresh lime juice
1/4 cup vegetable oil
1/2 cup chopped onion
1/3 cup chopped fresh tarragon or 2 tablespoons dried
salt and ground pepper to taste
Working from the cut side of breast and thigh quarters, carefully use fingers to separate skin from flesh and form a “pocket.” In large bowl, combine lime juice and remaining ingredients. Place chicken in marinade and spoon some marinade between skin and flesh. Cover and refrigerate 1 hour or longer.
Drain chicken, reserving marinade. Grill chicken, uncovered, 5 to 6-inches above medium-hot coals 35-45 minutes or until cooked through, turning and basting frequently with marinade.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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