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Herbed Orange Chicken


      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


    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.

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