Grilled Lemon Chicken

  • 1/2 cup lemon juice
  • 1/2 tsp. dried thyme
  • 1/4 cup vegetable oil
  • 1 garlic clove, minced
  • 3 tbsp. chopped onion
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 broiler/fryer chicken 3 - 4 lbs cut up OR 2 - 3 lbs boneless, skinless chicken breast

In large resealable plastic bag or sealed Emile Henry mixing bowl, combine first seven ingredients; mix well. Remove 1/4 cup for basting and refrigerate. Add chicken to the bag/bowl; seal and turn to coat. Refrigerate for 4 - 8 hours or overnight. Drain & discard marinade from chicken.

Place Emile Henry Grilling Stone on grill, preheat on high for approx. 15 min. Grill chicken, covered, over medium heat for 15 min. Baste with reserved marinade. Grill covered 5-10 min. longer or until juices run clear, basting & turning several times.