2 1/2 lb Chickens,cut into serving 4 Garlic cloves,crushed
-pieces,washed and patted 1 ts Onion salt
-dry 1 ts Paprika
1/2 c Fresh lemon juice,about 4 3 tb Fresh rosemary or thyme or 1
-small lemons -tbsp. dried
1 c Olive oil
Freshly ground black pepper,to taste Garnish: lemon peel strips,optional
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 each side, brushing with the reserved
marinade. Watch carefully, as uncovered grills will cook the exteriors
faster than a covered grill. Pieces are done when exterior is golden brown
and clear juices run when the chicken is pierced with a sharp fork. Discard
any unused marinade. Garnish with strips of lemon peel, if desired. Total
cooking time 30 minutes.
