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1
Whisk until thoroughly blended all of the ingredients except the chicken, the salt and the lemon juice in the container in which you plan to marinate (and refrigerate) the chicken. Cut the large side of each thigh away from the smaller side, so they can be cooked separately; this keeps the smaller side from overcooking. Lately, I've been cutting the small side into chunks for skewering, which makes it easier to get those odd bits on and off the grill. I find that kitchen shears work really well for this.
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2
Add the chicken to the marinade, turn to coat each piece completely, cover tightly and refrigerate for at least 4 hours, or up to 24 hours.
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3
Take the container out of the fridge 30 - 40 minutes before grilling. Make your grill medium hot (375 - 80 degrees Fahrenheit).
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4
Put the chicken on the grill; if you have cut the smaller sides into pieces, skewer them and put them on the grill, too; sprinkle with salt. Cook the larger pieces for about 7 or 8 minutes. Flip them over, salt again lightly, and cook for another 4 or 5 minutes; the internal temperature should be 165 degrees F. The meat on the skewers won't take as long.
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5
Remove from the grill, grind on some more black pepper, sprinkle lightly with lemon juice, and let rest for a few minutes, loosely covered. Serve, and enjoy! ;o)
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6
Tip: We like to drizzle the juices from the serving plate onto slices of ripe summer tomatoes and onto artisanal bread.
