2 lemons
2 cloves garlic, finely chopped
1 ounce olive oil
coarsely ground black pepper
salt to taste
8 chicken thighs
With a zester, remove the peel from 1 lemon so that only the yellow part is removed. Squeeze the juice from both lemons and put in a dish with the peel, garlic, oil, black pepper and salt to season. Add the chicken thighs, cover and marinade for at least 4 to 6 hours, preferably overnight. Cook on a hot barbeque for 15 to 20 minutes, turning halfway through and brushing with the marinade. Make sure chicken is no longer pink that the juices run clear.
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