MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: LEMON - HERB CHICKEN
  Categories: Poultry
       Yield: 6 servings
  
       2 lb To 2 1/2 lb chickens, cut
            -into serving pieces, washed
            -and patted dry
     1/2 c  Fresh lemon juice, about 4
            -small lemons
       1 c  Olive oil
       4    Garlic cloves, crushed
       1 ts Onion salt
       1 ts Paprika
       3 tb Fresh rosemary or thyme or 1
            -Tbsp dried
  
   Source: MAINPOUL.ZIP
   
   Freshly ground black pepper, to taste Garnish: lemon peel strips,
   optional
   
   Place chicken pieces in a glass or ceramic bowl. Mix marinade
   ingredients until smooth and well blended. Reserve 1/3 cup, covered
   and refrigerated, for basting while grilling. Pour remaining marinade
   over chicken, turning pieces to coat completely. Marinade, covered
   for 6 to 8 hours or overnight, turning occasionally. Remove chicken
   from refrigerator 20 to 30 minutes before you are ready to grill,
   leaving container covered. When coals are covered with gray ash, oil
   the grill rack. Cook chicken, skin side down first, for about 15
   minutes on each side, brushing with the reserved marinade. Watch
   carefully, as uncovered grills will cook the exteriors faster than a
   covered grill. Pieces are done when exterior is golden brown and
   clear juices run when the chicken is pierced with a sharp fork.
   Discard any unused marinade. Garnish with strips of lemon peel, if
   desired. Total cooking time:30 minutes. Serves 6.
  
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