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Rosemary Chicken Quarters

Barbecue.Master's picture
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  Dry rosemary 2 Teaspoon
  Minced parsley 1 Teaspoon
  Garlic 2 Clove (10 gm), either minced or pressed
  Lemon juice 2 Tablespoon
  Pepper 1⁄8 Teaspoon
  Broiler fryer chicken 3 1⁄2 Pound, quartered (1 Whole)

Combine oil, rosemary, parsley, garlic, lemon juice, and pepper.
Pour over chicken; turn quarters to coat all sides.
Cover and refrigerate for at least 3 hours or until next day, turning occasionally.
Lift chicken from marinade and drain briefly (reserve marinade).
Arrange chicken, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting with reserved marinade, for 40 to 50 minutes or until meat near bone is no longer pink when slashed.

Recipe Summary

Main Dish

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4426 Calories from Fat 3126

% Daily Value*

Total Fat 349 g536.6%

Saturated Fat 84.1 g420.4%

Trans Fat 0 g

Cholesterol 1190.6 mg396.9%

Sodium 1128.6 mg47%

Total Carbohydrates 13 g4.2%

Dietary Fiber 4.8 g19.1%

Sugars 0.9 g

Protein 297 g593.4%

Vitamin A 59.3% Vitamin C 91.8%

Calcium 33.1% Iron 101.7%

*Based on a 2000 Calorie diet

Rosemary Chicken Quarters Recipe