We love the idea of lemon-grilled chicken but it never seems lemony enough
Problem solved by marinating it in a super-lemony mixture and drizzling
the cooked chicken with a lemony bath.


Request From: "Pik Up Stiks" >
Does anyone have a tried and true recipe for really lemony Lemon Chicken?

Lemon Grilled Chicken

1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried oregano, crumbled
1 teaspoon dried thyme, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
One 3 1/2- to 4-pound cut-up chicken
Lemony Bath:
2 tablespoons extra-virgin olive oil
4 teaspoons freshly squeezed lemon juice
1 tablespoon snipped fresh chives or chopped parsley
1/8 teaspoon salt

In large bowl or large, shallow glass baking dish, mix lemon peel and
juice, olive oil, garlic, oregano, thyme, salt and pepper. Add chicken and
turn to coat well. Cover and marinate in refrigerator at least 10 hours,
preferably overnight. For gas grill, heat one side to high and other side
to medium. For charcoal grill, arrange coals in double layer over one side
of grill; in single layer over other side. Light and let burn until
covered with gray ash. Remove chicken from marinade. Pour marinade into a
small saucepan. Bring to boil and boil 1 full minute.

Oil grill rack. Arrange chicken skin side down on hot side of grill.
Grill, covered, until pieces start to brown, about 3 minutes. Transfer to
cooler side of grill and continue cooking, basting two or three times with
marinade until well browned. Discard remaining marinade. Turn chicken
over; place on hot side of grill. Grill until it starts to brown, then
move to cooler side of grill. Continue grilling until chicken is no longer
pink in thickest part, 12 to 15 minutes per side. Transfer to clean
platter. For lemony bath: In cup, mix olive oil, lemon juice, chives or
parsley and salt. Spoon or pour over chicken and serve hot, warm or at
room temperature. Makes 4 servings.



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