Grilled Three-Herb Chicken

 

1/2

cup vegetable oil

1/2

cup lime juice

2

tablespoons chopped fresh or 2 teaspoons dried basil leaves

2

tablespoons chopped fresh or 2 teaspoons dried oregano leaves

2

tablespoons chopped fresh or 2 teaspoons dried thyme leaves

1

teaspoon onion powder

1/4

teaspoon lemon-pepper seasoning

4

chicken thighs (about 1 lb)

4

chicken drumsticks (about 1 lb)

• 1 In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken thighs and drumsticks; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 30 minutes but no longer than 24 hours.
• 2 Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides down, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with marinade. Cover grill; cook 15 minutes. Brush with marinade; cook 5 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.