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4 whole chicken legs with thighs attached
1/3 c. lemon juice
3 tbsp. water
2 tbsp. vegetable oil
1 tbsp. lemon peel, finely shredded
1 clove garlic, minced or pressed
1/4 tsp. salt
1/8 tsp. ground pepper

Remove skin and visible fat from legs, rinse and pat dry. Place legs in large shallow dish. In small bowl, stir together lemon juice, water, oil, lemon peel, garlic, salt and pepper. Pour over legs. Cover and refrigerate several hours or overnight, turning occasionally. Prepare outdoor grill for cooking or preheat broiler. Remove legs from marinade and grill or broil 6 inches from source of heat. Cook 30 to 40 minutes or until tender and golden brown. Turn and baste frequently with marinade.
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