Ingredients

The following ingredients have 4 Servings
  • ¼ cup lemon juice
  • ¼ cup extra virgin olive oil
  • 3 cloves garlic (, minced)
  • ½ teaspoon red pepper flakes
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup flat leaf parsley (, minced)
  • ¼ cup basil (, minced)
  • 2 tablespoons oregano (, minced)
  • 1 whole chicken (, cut into pieces)

Instruction

  • Combine the lemon juice, olive oil, garlic, red pepper flakes, Kosher salt, black pepper, parsley, basil and oregano in a bowl.
  • Mix well.
  • Combine with the chicken in a large mixing bowl or an airtight plastic bag. Massage into the chicken.
  • Refrigerate at least 2 hours, but up to 24 hours.
  • Remove chicken from marinade, discarding remaining marinade mixture.
  • If grilling, heat to medium-high heat.
  • Cook on indirect heat for 30 minutes, turning, occasionally, or until internal temperture of chicken reaches 165 degrees.
  • Remove and allow to rest for 5 minutes before serving.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.