Lemon Herbed Chicken

• 12 cup butter or 12 cup margarine
• 12 cup vegetable oil
• 13 cup lemon juice
• 2 tablespoons finely chopped parsley
• 2 tablespoons garlic salt
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried summer savory, crushed
• 12 teaspoon dried thyme, crushed
• 14 teaspoon cracked black pepper
• 6 chicken quarters (breast wing or thigh drumstick combinations)

1. Combine butter, oil, lemon juice, parsley, garlic, salt, rosemary, summer savory, thyme and pepper in small saucepan.
2. Heat until butter melts.
3. Place chicken in shallow glass dish.
4. Brush with some of sauce.
5. Let stand 10-15 minutes.
6. Lightly oil hot grid to prevent sticking.
7. Place dark meat pieces on grill 10 minutes before white meat pieces (dark meat takes longer to cook).
8. Grill chicken, on uncovered grill, over medium-hot Kingfords briquets, 30-45 minutes for breast quarters or 50-60 minutes for leg quarters.
9. Chicken is done when meat is no longer pink near bone and juices run clear.
10. Turn quarters over and baste with sauce every 10 minutes.

butter, vegetable oil, lemon juice, parsley, garlic salt, rosemary, summer, thyme, cracked black pepper, chicken quarters

Taken from www.food.com/recipe/lemon-herbed-chicken-338547 (may not work)