3-4 lbs bone in skin on chicken breasts and/or thighs (the Spoon Mage loves thighs!)
2 T lemon zest
1 cup lemon juice
1/4 cup olive oil
6 cloves garlic, minced
2 t dried thyme
1 t dried rosemary
2 T fresh parsley
1/2 t red pepper flakes
1 teaspoon fresh cracked black pepper
Mix marinade in a small bowl. Reserve ¼ cup for basting during grilling.
Cut off the excess fatty bits from the breasts and thighs. Do not rinse. Place inside freezer bags. Add the un-reserved for basting marinade to the bags and turn a few times to coat all the pieces.
Marinate for 1-2 hours.
Light the charcoal and allow the coals to just go past the peak of the heat.
Grill and baste with reserved marinade, turning every now and then. Cook until the juices run clear and the skin is deeply browned. Depending on the heat of your grill, this may take 20 minutes or so. When you think they are done, slice into one piece to make sure all is well cooked.