This is a combination of recipes that I adapted.
I used drumsticks and thighs, but I would use breasts too.
To prepare the chicken, I soaked it in the following brine over night. (or at least 8 hours)
4 qts. water
2/3 c. kosher salt
4 lemons, quartered
1/4 c. dried parsley
6 cloves garlic, crushed
1 small onion, sliced
1/4 t. black pepper
add the raw chicken into this mixture and refrigerate. I put them in plastic bags so I could later throw it away and not worry about raw chicken to clean up!
Right before you are ready to grill the chicken you mix up these two things in a blender. While you grill you use this as a glaze, or like a barbeque sauce.
juice of 2 lemons
2/3 cup of olive oil ( I used a lemon flavored olive oil from the Farmers Market in La Mesa on Fridays)
I just kept grilling the chicken and saucing them with the lemon mixture until they were done. These two methods when used together helped ensure that I kept the chicken moist!
