Grilled Three-Herb Chicken

Ingredients

• 0.5 cup vegetable oil 
• 0.5 cup juice of lime 
• 2 tablespoons basil dried fresh chopped
• 2 tablespoons oregano dried fresh chopped
• 2 tablespoons thyme leaves dried fresh chopped
• 1 teaspoon onion powder 
• 0.3 teaspoon lemon pepper 
• 1 lb strips. 
• 1 lb skin-on chicken drumsticks 

Equipment

• grill
• ziploc bags

Directions

1. In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all ingredients except chicken.
2. 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.
3. Heat gas or charcoal grill.
4. Remove chicken from marinade; reserve marinade.
5. Place chicken, skin sides down, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with marinade. Cover grill; cook 15 minutes.
6. Brush with marinade; cook 5 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.