Spicy salt-rubbed chicken

10 Servings

Ingredients

Quantity Ingredient
5 smalls Chickens, cut in quarters
⅓ cup Freshly squeezed lemon juice
⅔ cup Extra-virgin olive oil
⅓ cup Oregano leaves, finely chopped
⅓ cup Rosemary leaves, finely chopped
⅓ cup Thyme leaves, finely chopped
⅓ cup Coarse kosher salt
2½ tablespoon Freshly ground black pepper

Directions

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@... Source: The Martha Stewart Cookbook.

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

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