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Greek-Inspired Lemony Chicken

We love the idea of lemon-grilled chicken but it never seems lemony enough. Problem solved by marinating it in a super-lemony mixture and drizzling the cooked chicken with a lemony bath. This recipe uses Steven Raichlen's double-tiered method of grilling.

1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried oregano, crumbled
1 teaspoon dried thyme, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
One 3 1/2- to 4-pound cut-up chicken
Lemony Bath:
2 tablespoons extra-virgin olive oil
4 teaspoons freshly squeezed lemon juice
1 tablespoon snipped fresh chives or chopped parsley
1/8 teaspoon salt

In large bowl or large, shallow glass baking dish, mix lemon peel and juice, olive oil, garlic, oregano, thyme, salt and pepper. Add chicken and turn to coat well. Cover and marinate in refrigerator at least 10 hours, preferably overnight.

For gas grill, heat one side to high and other side to medium. For charcoal grill, arrange coals in double layer over one side of grill; in single layer over other side. Light and let burn until covered with gray ash.

Remove chicken from marinade. Pour marinade into a small saucepan. Bring to boil and boil 1 full minute.

Oil grill rack. Arrange chicken skin side down on hot side of grill. Grill, covered, until pieces start to brown, about 3 minutes. Transfer to cooler side of grill and continue cooking, basting two or three times with marinade, until well browned. Discard remaining marinade.

Turn chicken over; place on hot side of grill. Grill until it starts to brown, then move to cooler side of grill. Continue grilling until chicken is no longer pink in thickest part, 12 to 15 minutes per side. Transfer to clean platter.

For lemony bath: In cup, mix olive oil, lemon juice, chives or parsley and salt. Spoon or pour over chicken and serve hot, warm or at room temperature. Makes 4 servings.

Miriam Rubin

Thursday, June 28, 2001

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