Recipe - Herbed Butter Chicken 2

3 tablespoon Minced fresh basil
2 teaspoon Minced fresh oregano
2 teaspoon Minced fresh rosemary
3 tablespoon Minced shallot or green
onion
2 tablespoon Butter; softened
3 Cloves garlic; minced
2 teaspoon Grated lemon peel
One half teaspoon Salt
One fourth teaspoon Black pepper
4 Chicken legs with thighs
1 tablespoon Olive oil
Fresh oregano sprigs
Lemon peel strips

Combine herbs, shallots, butter, garlic, lemon peel, salt and pepper in
medium bowl. Loosen chicken skin by gently pushing fingers between the skin
and the chicken, keeping skin intact. Gently rub herb mixture under skin of
chicken, forcing it into the leg section; secure skin with wooden picks.
(Soak wooden picks in hot water 15 minutes to prevent burning.) Cover and
refrigerate chicken at least One half hour. Brush chicken with oil. Arrange
briquets on each side of rectangular metal or foil drip pan. Grill chicken,
skin side down, in center of grid on covered grill 20 minutes. Turn chicken
and cook 2025 minutes or until juices run clear. Garnish with oregano
sprigs and lemon strips. Makes 4 servings.

Recipe by: Unknown Cooking Magazine

Posted to MCRecipe Digest V1 #995 by L979 L979@aol.com on Jan 8, 1998