(This recipe makes for a nice summer dinner. Eat outdoors on your deck or patio, make it special. Set your summer table with fresh cut flowers & votive candles for ambiance. Use summer placemats. Serve this with rice pilaf, green beans & corn on the cob. I would half this recipe for a family meal.)
Herb Grilled Chicken
16 skinless, boneless chicken thighs or 12 skinless, boneless chicken breasts
2 tablespoons garlic powder
2 tablespoons dried oregano
1 tablespoon dried basil
1 tablespoon salt
1 tablespoon pepper
1/2 cup olive oil
Place the chicken in a large bowl or divide between 2 smaller ones. Squeeze 1 cup of juice from the lemons into a bowl. Stir in the garlic powder, oregano, basil, salt and pepper. Whisk in the oil. Pour the mixture over the chicken and turn to coat. If making ahead, cover and refrigerate overnight.
Oil the grill and heat the barbecue to medium. Remove the chicken from the marinade and place on the grill. Save the marinade. Grill, covered, for 8 minutes. Baste the chicken with the remaining marinade. Discard any not used. Turn the chicken and continue grilling until the chicken feels springy when pressed, probably 6-8 minutes more.
Makes 10-16 servings.