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Ingredients Jump to Instructions ↓

  1. 4 Broiler-fryer chicken leg-thigh combos

  2. 1/4 teaspoon 1 1/3ml Coarsely ground pepper

  3. 10 1/2 oz 298g Chicken broth - - (1 can)

  4. 3 tablespoons 45ml Soy sauce

  5. 1 Lemon - thinly sliced

  6. 1 tablespoon 15ml Olive oil

  7. 1 tablespoon 15ml Red wine vinegar

  8. 1 tablespoon 15ml White wine

  9. 1 Garlic clove - minced

  10. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Pat chicken quarters with pepper, rubbing it into pieces.

  2. In a medium bowl, mix together chicken broth, soy sauce, lemon, olive oil, red wine vinegar, white wine and garlic.

  3. In a large bowl, place chicken and pour sauce over all; let marinade overnight.

  4. Place chicken on a prepared grill, skin side up, about 8-inches from heat. Cook, turning and basting with sauce every 10 minutes, about 75 minutes or until a fork can be inserted in chicken with ease.

  5. Sprinkle salt on chicken before serving. This recipe serves 4.

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