1 tbsp. grated lemon peel
Juice of 2 lg. lemons
1/4 c. chopped fresh parsley
2 tbsp. minced shallots
1 tbsp. minced garlic
1 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. pepper
3 (3 lb.) whole chickens, quartered

Combine all ingredients, except chicken, in bowl. Dip chicken in marinade; place in 3 heavy plastic storage bags with any remaining marinade. Refrigerate for 4 hours. (Can be made ahead and stored for up to 24 hours. Remove from refrigerator 1 hour before grilling.) Prepare grill or preheat broiler and broiler pan. Grill over low heat or broil 4 inches from heat source 25 to 30 minutes, turning and brushing with reserved marinade every 5 minutes.