Ingredients

Grilling Method: Indirect/Medium Heat

1 package Weber® Just Add Juice(TM) Garlic & Herb Marinade Mix

½ cup lemon juice, about 2 large lemons

1 cup white wine

8 chicken thighs, about 2 1/4 pounds

2 lemons, cut in circular slices

Olive oil

Kosher salt

Fresh thyme or basil for garnish

Servers 4-8

Methods/steps

In a large, nonreactive bowl or glass 9 x 13 casserole dish, mix Weber® JustAddJuice(TM) Garlic & Herb Marinade Mix, lemon juice and white wine. Add chicken thighs, cover and marinate for 2-4 hours, turning occasionally. Note: I like to marinate in a re-closeable plastic bag.

Remove chicken from refrigerator and blot dry. Carefully lift skin from the top of the thigh and place 1-2 lemon slices under skin, depending on size. Smooth skin down. Brush all over with olive oil and sprinkle with kosher salt.

Place chicken, bone-side down, in center of cooking grate. You do not need to turn the chicken pieces. Grillroast until breast meat near bone registers 180°F, about 45 minutes depending on the size of the thighs. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.

Remove from grill using tongs and a spatula, if needed, to preserve the skin on the top of the thighs.

Let rest 5 minutes before serving. Garnish with a sprig of fresh thyme or basil.

ALL RECIPES ©ELIZABETH KARMEL 2020