3 (2 to 2 1/2 lb.) broiler-fryer chickens
1 c. salad oil
1/2 c. lemon juice
1 tbsp. salt
1 tsp. paprika
2 tsp. crushed basil
2 tsp. onion powder
1/2 tsp. crushed thyme
1 clove garlic, crushed
1 lemon, sliced

Split chickens in halves or quarters; place in shallow baking pans. Combine remaining ingredients in a jar, and shake well to blend. Pour sauce over chicken; cover tightly and marinate in refrigerator 6 to 8 hours or overnight, turning chicken occasionally.

Remove chicken from refrigerator about an hour before grilling. Place chicken on grill, skin side up, and cook 20 to 25 minutes, brushing often with marinade. Turn chicken and cook an additional 20 minutes. Yield: 6 to 12 servings.