Lemon Herbed Chicken
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Finely chopped parsley||2 Tablespoon|
|Garlic salt||2 Tablespoon|
|Dried rosemary||1 Teaspoon, crushed|
|Dried summer savory||1 Teaspoon, crushed|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Coarsely cracked black pepper||1⁄4 Teaspoon|
|Chicken breast quarters||6 (With Wings Attached)|
In saucepan, combine all ingredients except chicken.
Heat until butter melts.
Place chicken in shallow glass dish and brush with sauce; let stand 10 to 15 minutes before cooking.
Lightly oil grid.
Grill chicken, skin-side up, on uncovered grill, over medium-hot Charcoal Briquets 30 to 45 minutes or until fork-tender, turning and basting with sauce every 10 minutes.