Lemon-Herb Chicken
By: Andie Mitchell
Published: Friday, February 12, 2010 - 5:36pm

Ingredients




2 pounds To 2 ½ lb chickens, cut into serving pieces, washed and patted dry
1/2 cup Fresh lemon juice, about 4 small lemons
1 cup Olive oil
4 Garlic cloves, crushed
1 teaspoon Onion salt
1 teaspoon Paprika
3 tablespoons Fresh rosemary or thyme or 1 Tbsp dried

Preparation

1 Freshly ground black pepper, to taste Garnish: lemon peel strips, optional 2 Place chicken pieces in a glass or ceramic bowl. Mix marinade ingredients until smooth and well blended. Reserve 1/3 cup, covered and refrigerated, for basting while grilling. Pour remaining marinade over chicken, turning pieces to coat completely. Marinade, covered for 6 to 8 hours or overnight, turning occasionally. Remove chicken from refrigerator 20 to 30 minutes before you are ready to grill, leaving container covered. When coals are covered with gray ash, oil the grill rack. Cook chicken, skin side down first, for about 15 minutes on  3 Cooking Time:30 minutes. 4 Serves 6.