1/2 cup lemon juice
1/4 cup canola oil
3 tablespoons chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 garlic clove, minced
1 broiler/fryer chicken (3 to 4 pounds), cut up



In a large a small bowl, combine the first seven ingredients. Reserve and refrigerate 1/4 cup for later use. Place chicken and marinade in re-sealable plastic bag; seal and make sure meat is coated. Refrigerate for 8 hours or overnight. Drain and discard marinade from chicken. Grill over medium heat for 20 minutes; baste with reserved marinade. Grill 20-30 minutes longer or until a meat thermometer reads 170°, basting and turn a few more times.

NOTE: This can be baked in the oven too.