Ingredients
1/2 cup lemon juice1/4 cup canola oil3 tablespoons chopped onion1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dried thyme1 garlic clove, minced1 broiler/fryer chicken (3 to 4 pounds), cut up
Preparation
In a large resealable plastic bag, combine the first seven ingredients. Remove 1/4 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with reserved marinade. Grill 20-30 minutes longer or until a thermometer reads 170°, basting and turning several times.
