4 medium lemons, quartered
1/2 c. vegetable oil
8 cloves garlic, minced
4 tsp. fresh basil, minced
2 tsp. fresh thyme, minced
2 tsp. salt
1/2 tsp. cayenne pepper
3 lb. broiler/fryer chicken, quartered

Gently squeeze juice from lemons into large resealable bag. Leave lemon wedges in bag. Add oil, garlic, basil, thyme, salt and cayenne pepper. Add chicken and turn to coat. Seal bag and refrigerate 24 hours, turning frequently. Drain and discard marinade. Grill chicken over medium heat until juices run clear, turning every 15 minutes.