Herb And Orange Grilled Chicken

• 4 boiler/fryer chicken quarters
• 2 cloves garlic, minced
• 1 tsp. grated orange peel
• 1 tsp. salt
• 1/2 tsp. thyme leaves
• 1/2 tsp. rosemary
• 1/2 tsp. pepper
• 1/2 c. orange juice
• 2 Tbsp. vinegar
• 1 Tbsp. Worcestershire sauce

1. In a small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper.
2. Slip fingers between the skin and flesh of the chicken, leaving the skin attached.
3. Spread 1/4 of herb mixture under the skin of each chicken quarter, pulling the skin back over spices.
4. Mix together orange juice, vinegar and Worcestershire sauce.
5. Place chicken on prepared grill, skin-side up, about 8 inches from heat.
6. Cook, turning and basting with orange juice mixture every 5 minutes, for about 40 minutes, or until fork can be inserted in chicken with ease.

chicken quarters, garlic, salt, thyme, rosemary, pepper, orange juice, vinegar, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=280672 (may not work)