Ingredients
4 medium lemons, cut into wedges1/2 cup canola oil8 garlic cloves, minced4 teaspoons minced fresh basil2 teaspoons minced fresh thyme2 teaspoons salt1/2 teaspoon cayenne pepper1 broiler/fryer chicken (about 3 pounds), quartered
Preparation
Gently squeeze juice from lemons into a large resealable plastic bag; leave lemon wedges in the bag. Add the oil, garlic, basil, thyme, salt and cayenne; add the chicken. Seal bag and turn to coat. 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.
