Grilled Chicken

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Choose the tiny poussins which can be split in half to make two portions, or chicken quarters for grilling. Remember that liquid spooned over foods during grilling prevents dryness and adds flavour. This can be pan drippings, flavoured butters, lemon and oil or a special sauce as below.


  • 4 chicken quarters
  • 2–3 tablespoons oil
  • salt and freshly milled pepper
  • 1 tablespoon lemon juice


    Trim the chicken pieces and place in a shallow dish. Mix the oil, a seasoning of salt and pepper and the lemon juice. Pour over the chicken and leave to marinate for an hour or until ready to cook.

    Place the chicken pieces in a grill pan with the grill rack removed. Arrange the pieces flesh side down and baste with the oil and lemon marinade. Place under a moderately hot grill – the chicken should be about 7 cm (3 in) from the heat. Grill for about 10 minutes on the wrong side, then turn the pieces over, baste and grill right side up for 15 minutes. Test the joints by piercing a thick part of the joint with a sharp knife. The juices that run should be clear with no tinges of pink. Serve hot.

    To give extra flavour brush the barbecue baste, made by blending all the ingredients, over the chicken pieces before cooking and when turning.