Entrees
| Amount | Measure | Ingredient |
|---|---|---|
| 4 med. | lemons -- cut into wedges | |
| 1/2 cup | oil | |
| 8 | garlic cloves -- minced | |
| 4 tsp. | minced fresh basil | |
| 2 tsp. | minced fresh thyme | |
| 2 tsp. | salt | |
| 1/2 tsp. | cayenne pepper | |
| 1 | broiler-fryer chicken (about 3 pounds.) -- quartered |
Gently squeeze juice from lemons into a large resealable plastic bag; leave lemonwedges in the bag. Add oil, garlic, basil, thyme, salt and cayenne. Add thechicken and turn to coat. Seal bag and refrigerate for 24 hours, turningfrequently. Drain and discard marinade. Grill chicken, covered, over medium heat,turning every 15 minutes, for 1 hour or until juices run clear.