- 4 medium lemons, cut into wedges
- 1/2 cup vegetable oil
- 8 garlic cloves, minced
- 4 teaspoons minced fresh basil
- 2 teaspoons minced fresh thyme
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 broiler/fryer chicken (about 3 pounds), quartered
Gently squeeze juice from lemons into a large resealable plastic bag; leave lemon wedges in the bag. Add oil, garlic, basil, thyme, salt and cayenne. Add the chicken and turn to coat.
Seal bag and refrigerate for 24 hours, turning frequently. Drain and discard marinade.
Grill chicken, covered, over medium heat, turning every 15 minutes, for 1 hour or until juices run clear.
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Recipe reprinted by permission of RDA Enthusiast Brands, LLC – &copy; 2014. All rights reserved.
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