Lemon Garlic Chicken

1. Combine the marinade ingredients until fully combined. Reserve 2-3 tablespoons of the mixture for basting later.
2. Place the chicken into a large Ziploc bag. Pour the marinade into the bag, press the air from the bag and seal. Turn the chicken around in the bag until the chicken is covered.
3. Place the bag in the refrigerator and marinate for 3-4 hours, turning occasionally to marinate all sides of the chicken.
4. Remove the chicken from the bag and discard the marinade. Place the chicken on a plate for grilling, or on a baking sheet for baking in the oven.

Grilling Method

1. Preheat your grill to medium-high heat. Oil the grilling grates to prevent sticking.
2. Place the chicken on the preheated grill. Baste with the reserved marinade. Close the lid and grill the chicken, basting every 10 minutes or so, until the chicken has reached an internal temperature of at least 185 °F.
3. Place the lemon wedges cut side down on the grill, and grill for 3-4 minutes until the lemons are heated and have nicely blackened grill marks on them.
4. Remove the chicken and the lemons. Serve two chicken thighs per person, garnished with fresh parsley and with a lemon half to squeeze over top.

Oven Baked Method

1. Preheat your oven to 375 °F.
2. Place the marinated chicken onto a baking sheet and bake for 35-45 minutes, until the chicken has reached an internal temperature of at least 185 °F.
3. You can place the lemons on the baking sheet cut side down around 5-6 minutes before removing the chicken to heat them, but only the grill method will give you nice black marks on the lemon.