Sizzlin’ Chicken

2 T. garlic salt

1 t. onion salt

1 t. pepper

1 t. dried thyme

2 c. lemon juice

1 c. oil

2 to 3-lb. fryer chicken,

cut into pieces

Mix together seasonings in a 2-gallon plastic zipping bag. Add

lemon juice and oil. Seal bag; shake until mixed well. Add

chicken; refrigerate for 8 hours to overnight. Remove chicken

from bag, discarding marinade. Place chicken on a grill over low

heat. Cook, turning every 10 to 15 minutes, until chicken is no

longer pink in the center, about 40 to 50 minutes. Makes 4 servings.