INGREDIENTS
2 frying chickens cut into serving pieces
3 lemons, juice and rind
4 cloves garlic, minced
1 large onion, chopped
1 tsp each: oregano, thyme, rosemary, and marjoram
1 cup dry white wine
salt and pepper
DIRECTIONS
Squeeze the lemon juice into a large bowl. Add the cut up lemon rind, garlic, onion, herbs, wine, salt and pepper. Put the chicken parts in the marinade, cover and place in the refrigerator for at least 24 hours. Turn the pieces of chicken 4 times during this period. Grill over hot coals until very tender, about 30 – 40 minutes. Baste with marinade every few minutes while grilling.