Lemon-Herb Chicken

This recipe is great dish if you are looking for something light, flavorful, and grilled.  Excellent summer dish!  The recipe can be made with whole fryer chicken cut up, but my laziness usually leads to me buying a pack of large wings - depends on your preference.

Ingredients:

• 1/2 c. lemon juice
• 1/4 c. vegetable oil
• 3 tablespoons chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1 garlic clove, minced
• 1 broiler/fryer chicken (3 to 4 pounds)

Directions:

1. In a large resealable plastic bag, combine the first seven ingredients; mix well.  Remove 1/4 cup for basting and refrigerate.  Add chicken to the bag; seal and turn to coat.  Refrigerate for 8 hours or overnight.
2. Drain and discard marinade from chicken.  Grill, covered, over medium heat for 20 minutes.  Baste with reserve marinade*.  Grill 20-30 minutes longer or until juices run clear, basting several times.
3. Remove from grill and wrap in foil.  Let rest for 5-10 minutes before serving.

*For a more lemon taste, you can choose to hold off on basting during the cooking process.  When you pull the chicken off the grill, you can use the reserve marinade to drizzle a little over each piece before wrapping in foil to rest.