Chicken leg quarters are on sale these days, 77 cents a pound around here. That’s about as low as chicken goes these days. I bought a max pack and split them up and am doing two different things with them. First, I cut them all into leg and thigh pieces because none of us will eat more than one piece of chicken so it makes more sense for us to separate them. If you’ve got folks with larger appetites, just leave them attached.
Lemon Butter and Herb Chicken
For tonight, I’m doing a quick twenty minute marinade in a butter, lemon juice and herb sauce then basting and barbecuing. This came from an Orlando Sentinel article with 5 recipes for chicken quarters. There are several good sounding recipes there so go check it out. I’m using fresh rosemary just picked from the garden. Mmm…. the scent alone makes you hungry! I roughly halved their recipe and am cooking 2 legs and 3 thighs.
- 1/4 cup butter or margarine
- juice from half a lemon
- 1 tablespoon dried parsley
- 1 tablespoon garlic salt
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon dried savory
- 1/2 teaspoon dried thyme
- a healthy sprinkling of black pepper
Melt the butter, add the seasonings. Reserve some for basting and pour the rest over the chicken. Let sit 20 minutes or so, then grill until done, basting now and then. Cook over medium heat for about an hour. It took me years to learn that chicken barbecues better over a lower heat for a longer time.
El Pollo Loco Chicken
This is another recipe from America’s Most Wanted Recipes: Delicious Recipes from Your Family’s Favorite Restaurants. I’ll let you know tomorrow how it turns out, as I’m marinating the chicken pieces overnight and will grill them tomorrow. The marinade reads well though! And smelled good… The recipe called for 1 cup olive oil. I’m not sure I would use good olive oil, or that much, if the cost is a consideration. This made a LOT of marinade, more than enough for a whole chicken cut up into 8 pieces. I’m using 7-8 chicken legs and thighs.
- 1 cup white vinegar
- 1 cup oil
- 1/2 cup white wine
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp salt
- 2-3 cloves garlic, minced or pressed
- 1 1/2 tsp Tabasco sauce
We’ve got fresh tomatoes for salsa, ripe avocados for guacamole and fresh cilantro in the garden so I’m planning on some nice chicken with tortillas, guacamole, and salsa tomorrow tonight. I’ll probably cook up some beans and rice too.0