Lemon and Garlic Marinated Chicken

I know that I say it a lot.  But I really loved this chicken.  And I don’t truly love all of them that I make.  But this one was really delicious.  I marinated it for hours and pressed the marinade between the skin and the meat.  Then I removed the skin after I cooked it.  If you can, I highly suggest getting a rotisserie.  It changed my life in the kitchen lately!

LEMON AND GARLIC MARINATED CHICKEN

juice of 1 1/2 lemons
4 cloves of garlic, minced
1 t Dijon
1 t Worcestershire sauce
1 t olive oil (optional)
1/4 cup fresh parsley, chopped
salt and pepper
2 chicken thighs, on the bone
2 chicken breasts, on the bone

Mix the first 6 ingredients in a large bowl.  Season chicken with salt and pepper.  Put the pieces of chicken in the bowl and make sure the marinade gets under the skin.  (I like to cook my chicken with the skin and then remove it when I’m grilling or cooking on the rotisserie).  Marinate in the fridge for 3 hours.   Prepare grill pan, grill or rotisserie and cook til fully done through and the chicken has clear liquids coming out when cut with a knife.  That’s about 45 minutes for all three methods, depending on how hot your grill is.