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Spanish-Style Chicken & Rice

Barbecue.Master's picture
Ingredients
  Melted butter/Margarine 1⁄4 Pound (1/2 Cup)
  Garlic 1 Clove (5 gm), minced or pressed
  Savory leaves 3⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Tarragon 1⁄4 Teaspoon
  Broiler fryer chicken 3 1⁄2 Pound, quartered (1 Broiler Fryer Chicken)
  Chorizo rice 1 Cup (16 tbs)
Directions

Combine butter, garlic, savory, paprika, cinnamon, and tarragon.
Turn chicken in butter mixture to coat thoroughly; then drain briefly.
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 frequently with butter mixture, for 40 to 50 minutes or until meat near bone is no longer pink when slashed.
Reserve remaining butter mixture for chorizo rice.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Rice, Chicken

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