This lemon herb rub from Cooking Light is always a classic. I have used this rub recipe before to make brick chicken, where you butterfly a whole chicken and use bricks wrapped in foil to press it down to the grill for a crisp skin. This time, I tried to make things a little easier on myself by using leg quarters instead. The herb rub works well in both scenarios.
Lemon Herb Grilled Chicken
1 (5 lb) roasting chicken or leg quarters
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
3 tbsp fresh squeezed lemon juice
1 tsp salt
½ tsp fresh ground pepper
1. Prepare your chicken:
If using a whole chicken, remove and discard giblets and neck. Rinse chicken with cold water, and pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
If using leg quarters, rinse chicken with cold water, and pat dry. Trim excess fat. Using your fingers, loosen the skin from the meat.
2. Combine parsley, thyme, juice, salt, and pepper; rub mixture under loosened skin and over chicken. Gently press skin to secure. Place chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
3. Preheat grill to medium heat.
4. Place chicken, skin side up, on grill rack coated with cooking spray. Grill 30 minutes (for leg quarters) to 55 minutes (for a whole chicken) or until a thermometer inserted into meaty part of thigh registers 180°. Remove chicken from grill; cover and let stand 10 minutes. Remove and discard the skin.