Herbed Lemon Chicken

This simple recipe, courtesy of my friend Stephanie, receives a four star rating! This recipe can be doubled, tripled or quadrupled and extra batches frozen in the marinade for future meals.

3 lb chicken, cut-up or parts of chicken to equal 3 lbs.
4 medium lemons, cut in wedges
1/2 cup olive oil
9 garlic cloves, minced
2 tsp. basil
1 tsp. thyme
2 tsp. salt
1/4-1/2 tsp. cayenne (more or less to taste)

Squeeze the juice from the lemons into a large re-sealable plastic bag - leave the lemon wedges in the bag. Add oil, garlic, basil, thyme, salt and knead the bag to mix ingredients. Add skinned chicken. Seal bag, squeezing out air. Refrigerate 24 hours, turn frequently. Grill or broil chicken, turning every 10-15 minutes until juices run clear. 4 servings.

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