Dinner #3

Today's dinner was easy to prepare, easy to cook and easy to clean up.  My favorite kind of night.  There isn't any left so I guess it was a hit.  You may want to do  more meat if you have growing kids.  It fed us tonight, but Noah wasn't here.  So maybe double the recipe and marinate over night if possible.

Ingredients

INGREDIENTS

1/2	cup vegetable oil
1/2	cup lime juice
2	tablespoons chopped fresh or 2 teaspoons dried basil leaves
2	tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2	tablespoons chopped fresh or 2 teaspoons dried thyme leaves
1	teaspoon onion powder
1/4	teaspoon lemon-pepper seasoning
4	chicken thighs (about 1 lb)
4	chicken drumsticks (about 1 lb)    1.     In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all ingredients except chicken. 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.  2.     Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. 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. 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. (I only cooked it for 15 minutes on each side, but it depends on your grill)  Serve with homemade bread or rolls, side salad and some mixed veggies! (yes, that is my homemade bread)