In a 1 gallon Ziploc bag or large plastic container with a cover, dissolve salt in 1 quart water. Brine chicken for 2 hours or up to 12 hours in refrigerator, turning several times to brine evenly.
When ready to use, rinse chicken well in cold running water; pat dry. Season with salt, pepper, and a sprinkling of garlic powder.
Heat olive oil, garlic and lemon rind just until hot. Remove from heat and add lemon juice, thyme, sage, a pinch of salt and pepper, True Lemon packet or lemon pepper (optional) and hot red pepper flakes. Put mixture into a shallow pan, such as what would be used for breading.
Grill chicken over hot coals or on a gas grill, or use an indoor grill pan or broiler. Cook chicken pieces, turning several times, until they are nicely browned, about 15-20 minutes (depends on heat of grill and chicken size). Reserve half of the marinade for basting.
Dip and roll around in the lemon marinade, then return to low heat and continue cooking for another 10 minutes, or until done. Baste chicken with the remaining marinade for 5 minutes.
Cover and continue cooking for another 5 minutes.
Serve.
Submitted by: CM
