Marinated Chicken Quarters
1/2 cup unsalted butter, melted
1/2 cup fresh lemon juice
1 TB. paprika
1 TB. dried oregano
1 tsp. garlic salt
1 tsp. dried or 1 TB. chopped fresh cilantro
1 tsp. ground cumin
1 (3 lb.) whole chicken, quartered
1/2 tsp. salt
1/3 tsp. black pepper
1. Combine first 7 ingredients: reserve 1/2 cup of mixture.
2. Sprinkle chicken evenly with salt and pepper. Place in shallow dishes or zip-top freezer bags; pour remaining butter mixture evenly over chicken. Cover or seal and chill, and also chill the reserved butter mixture, for 8 hours, turning occasionally.
3. Remove chicken from marinade, discarding marinade in the dish or bag.
4. Grill, skin side up, over Indirect Medium heat until juices run clear and internal temperature reaches 170 F in the breast and 180 F in the thickest part of the thigh, 40 to 50 minutes, basting with reserved butter mixture during the last 15 minutes of grilling time. Yield 4 serving
Source: Weber Grilling with Family & Friends - 2005
1/2 cup unsalted butter, melted
1/2 cup fresh lemon juice
1 TB. paprika
1 TB. dried oregano
1 tsp. garlic salt
1 tsp. dried or 1 TB. chopped fresh cilantro
1 tsp. ground cumin
1 (3 lb.) whole chicken, quartered
1/2 tsp. salt
1/3 tsp. black pepper
1. Combine first 7 ingredients: reserve 1/2 cup of mixture.
2. Sprinkle chicken evenly with salt and pepper. Place in shallow dishes or zip-top freezer bags; pour remaining butter mixture evenly over chicken. Cover or seal and chill, and also chill the reserved butter mixture, for 8 hours, turning occasionally.
3. Remove chicken from marinade, discarding marinade in the dish or bag.
4. Grill, skin side up, over Indirect Medium heat until juices run clear and internal temperature reaches 170 F in the breast and 180 F in the thickest part of the thigh, 40 to 50 minutes, basting with reserved butter mixture during the last 15 minutes of grilling time. Yield 4 serving
Source: Weber Grilling with Family & Friends - 2005