1/2 cup lemon juice
1/4 cup canola 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), cut up
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 meat thermometer reads 170°, basting and turning several times. Yield: 4 servings.
Editor’s Note: This recipe can also be prepared in the oven in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.