4 whole chicken breasts, skinned, halved, pierced with fork
1/3 c. lemon juice
1/4 c. oil
2 tsp. chopped fresh rosemary or 1/2 tsp. rosemary
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. thyme leaves
1 garlic clove, minced
1/8 tsp. pepper
Salt, if desired

Microwave-to-grill directions: In 12 x 8-inch (2 quart) microwave-safe baking dish, arrange chicken breasts with thickest portions to outside. In small bowl, combine remaining ingredients; pour over chicken. Cover with microwave-safe plastic wrap; refrigerate 6 to 8 hours.

Prepare charcoal fire for grilling. Just before grilling, remove chicken from refrigerator; do not uncover. Microwave chicken on HIGH for 5 to 7 minutes or until edges of chicken begin to cook. Drain; reserve marinade. Immediately place chicken on grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until no longer pink, turning once and brushing frequently with marinade. Makes 8 servings.

If you're not fortunate to have your own herb garden, fresh herbs can be purchased at many supermarkets or outdoor produce stands.