1 broiler-fryer chicken, cut into quarters
2 cloves garlic, minced
1 teaspoon grated orange peel
1 teaspoon salt
1/2 teaspoon thyme leaves
1/2 teaspoon rosemary
1/2 teaspoon pepper
1/2 cup orange juice
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
Directions:
In small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper. Slip fingers between skin and flesh of chicken, leaving skin attached. Spread 1/4 of herb
mixture under skin of each chicken quarter, pulling skin back over spices. Mix together orange juice, vinegar and Worcestershire sauce. Place chicken on prepared grill, skin side up, about 8 inches from
heat. Cook, turning and basting with orange juice mixture every 5 minutes, about 40 minutes or until fork can be inserted in chicken with ease.