A summer barbeque entree from Kathy’s Kitchen!
- ½ c vegetable oil
- ½ c lime juice
- 2 Tb chopped fresh or 2 tsp dried basil leaves
- 2 Tb chopped fresh or 2 tsp dried oregano leaves
- 2 Tb chopped fresh or 2 tsp dried thyme leaves
- 1 tsp onion powder
- ¼ tsp lemon pepper seasoning
- 4 chicken thighs (about 1 lb)
- 4 chicken drumsticks (about 1 lb)
- In a shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all ingredients except chicken.
- Add chicken thighs and drumsticks; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 30 minutes but no longer than 24 hours.
- Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade.
- Place chicken, skin sides down, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with marinade.
- Cover grill; cook 20 to 40 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (180 °F). Discard any remaining marinade.