Lemon-Herb Chicken

A great - and super easy - marinade for chicken. Use chicken pieces with bones and skin. I like to use whole legs and breasts so there is something for everyone's taste. No need to be fussy with the fresh herbs - just coarse-chop - stems, leaves and all; they will burn-off during grilling. This makes enough marinade for six pounds of chicken.

6 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
2 cups white wine
1/4 cup extra virgin olive oil
1/2 cup fresh lemon juice (about 2 lemons)
1/2 cup chopped fresh oregano (packed, stems and leaves)
1/2 cup chopped fresh thyme (packed, stems and leaves)
3 spears fresh rosemary, leaves only
6 pounds fresh chicken

Marinating

In a very large glass or ceramic bowl, mix the garlic, salt, pepper, wine, lemon juice and olive oil. Add the coarsely-chopped herbs and stir to coat with the wine mixture. Add the chicken pieces and toss to cover the chicken with the sauce. Cover with a plate or plastic film and marinade, refrigerated for up to 24 hours. Grill over medium coals or gas grill until juices just run clear. Remove from grill to a serving platter. Cover with foil and let rest five minutes. Garnish with additional herbs, if desired.

Serves 6 (or more).

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