1 tbsp. grated lemon peel
Juice of 2 lg. lemons (about 1/3 c.)
1/4 c. olive oil
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. freshly ground pepper
3 whole chickens (3 lb. each), quartered

Makes 12 servings. Combine all ingredients except chicken in bowl. Dip chicken in marinade; place in 3 heavy-duty plastic storage bags with any remaining marinade. Refrigerate 4 hours (can be made ahead; Refrigerate 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 or 30 minutes turning and brushing with reserved marinade every 5 minutes.