2 lbs. chicken parts
1/4 c. each lemon and lime juices
1 tbsp. onion (grated)
1/2 tsp. each marjoram, thyme leaves and parsley
1/4 tsp. each freshly ground black pepper and dry mint flakes

Rinse chicken under cool water; pat dry. Place in a rectangular glass baking dish. In a 1 cup glass measure, mix together juices, onion, marjoram, thyme, parsley, pepper and mint flakes. Pour over chicken parts and turn to coat. Cover with plastic wrap and marinate in refrigerator at least 2 hours, turning several times to coat with marinade.

Start the fire in the outdoor grill. While waiting for the coals to be ready, arrange chicken in same dish so thick parts are toward the outside of the dish. Cover and microwave 3 to 4 minutes on high. Turn each part over, cover and microwave on high 3 to 4 minutes. (To prepare completely in the microwave, double cooking time.)

Brush grill lightly with vegetable oil so chicken won't stick to it. Reserving marinade, place chicken on grill about 6 inches from medium-hot coals. Turning several times and basting with reserved marinade, grill 15 to 20 minutes or until liquid from chicken is clear and not pink when pierced with a fork. Discard remaining marinade. Serves 6.