| | Directions | | Split chicken in halves or quarters; place in shallow baking pans. Combine other ingredients in a jar and shake well to blend. Pour sauce over chicken; cover tightly and marinate in refrigerator for 6-8 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator about a hour before grilling. Place chicken on grill, skin side up, and cook about 20 to 25 minutes, brushing often with sauce. Turn chicken and cook an additional 20 minutes. Chicken may be cooked in oven. Place 8 inches from broiler; brush often with sauce. Yield: 4-8 servings. |
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| Ingredients | | - |  | 2 broilers (2 1/2 to 3 2 1/2 lb ) |
| - | | 1 cup salad oil |
| - | | 1/2 cup fresh lemon juice |
| - | | 1 tablespoon salt |
| - | | 1 teaspoon paprika |
| - | | 2 teaspoons crushed basil |
| - | | 2 teaspoons onion powder |
| - | | 1/2 teaspoon crushed thyme |
| - | | 1/2 teaspoon garlic powder |
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