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Method :
To garnish - fresh bay leaves
Wash and dry the chicken quarters. Make deep slashes into each one using a sharp knife. Place the chicken joints in a dish. Pour the marinade over them, cover and chill for at least 4 hours, or for up to 24 hours. Drain the chicken, reserving the marinade.
Heat a meat grill and place the chicken joints, skin-side down, on it. Cook for 20-30 minutes, turning several times, or until golden brown and cooked through. Pierce the joints in the thickest part to check that meat is cooked: if there is any sign of blood in the juices, or pink meat, cook a little longer. Transfer the chicken to a heated serving dish, cover and keep hot.
Strain the reserved marinade into a small saucepan and add the stock. Bring to the boil, then boil rapidly until reduced by half. Taste and adjust the seasoning, then pour this sauce over the chicken. Garnish with bay leaves and serve.
Serves 4-6
Marinating chicken before grilling ensures that it stays very moist, as well as giving it extra flavor.
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