Meaty pieces of 2 chickens skinned (or breasts only)
1 c. salad oil
1/2 c. fresh lemon juice
1 tbsp. salt
1 tsp. paprika
2 tsp. onion powder
2 tsp. basil
1/2 tsp. thyme
1/2 tsp. garlic powder

Place chicken in shallow pan. Pour marinade over. Cover and refrigerate overnight. Remove to room temperature 1 hour before grilling. Grill 10-12 minutes per side, basting often. 6 servings.