Ingredients
1/2
cup lemon juice
2
tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
2
tablespoons finely chopped onion
3
tablespoons vegetable oil
1
teaspoon grated lemon peel
1/2
teaspoon salt
1/4
teaspoon pepper
3
pounds chicken thighs
Preparation
Mix all ingredients except chicken in shallow glass or plastic dish. Add chicken, turning to coat with marinade. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
Heat coals or gas grill.
Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 4 to 6 inches from medium heat 20 minutes. Turn chicken; brush with marinade. Cover and grill 15 to 25 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Heat marinade to boiling; boil and stir 1 minute. Serve with chicken.
