3 tablespoon minced fresh basil
2 teaspoons minced fresh oregano
2 teaspoons minced fresh rosemary
3 tablespoon minced shallot or green onion
2 tablespoon butter -- softened
3 cloves garlic -- minced
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/4 teaspoon black pepper
4 chicken legs with thighs
1 tablespoon olive oil
fresh oregano sprigs
lemon peel strips
Instructions:
Combine herbs, shallots, butter, garlic, lemon peel, salt and pepper
in medium bowl. Loosen chicken skin by gently pushing fingers between
the skin and the chicken, keeping skin intact. Gently rub herb mixture
under skin of chicken, forcing it into the leg section; secure skin
with wooden picks. (Soak wooden picks in hot water 15 minutes to prevent
burning.) Cover and refrigerate chicken at least 1/2 hour. Brush chicken
with oil. Arrange briquettes on each side of rectangular metal or
foil drip pan. Grill chicken, skin side down, in center of grid on
covered grill 20 minutes. Turn chicken and cook 20-25 minutes or until
juices run clear. Garnish with oregano sprigs and lemon strips.
