2 split broilers
Juice from 4 lemons
1 tsp. thyme
1 tsp. marjoram
1 tbsp. garlic powder
1 tbsp. seasoned salt
1 tsp. fresh ground pepper

Marinate chicken overnight with above ingredients. Place chicken skin side down on charcoal grill and cook until skin begins to darken. Move chicken to top rack of grill opposite heat source placing chicken skin side up. Add a handful of hickory chips to grill. Baste chicken with remaining marinate, and close grill lid. Cook for 1 to 1 1/2 hours. Rearrange chicken as needed to avoid burning. Serves 4.