|2 e||a Broiling chickens|
|:||-(2-1/2 to 3-pounds each)|
|1 c||Salad oil|
|1||/2 c||Fresh lemon juice|
|1 t||b Salt|
|1 t||s Paprika|
|2 t||s Onion powder|
|2 t||s Crushed dried sweet basil|
|1||/2 t||s Crushed dried thyme|
|1||/2 t||s Garlic powder|
Split chickens in half and clean well. Place in a shallow glass dish. Combine oil, lemon juice, salt, paprika, onion powder, basil, thyme and garlic powder in a pint jar. Shake well to blend.
Pour over chicken. Cover tightly, refrigerate and marinate 6 to 8 hours, or overnight, turning chicken occasionally. Let sit at room temperature about 1 hour before grilling.
Place chicken on grill, skin side up. Brushing often with marinade, cook 20 to 25 minutes.
Turn chicken and repeat brushing until chicken is golden brown and cooked through, about 20 minutes more. Alternatively, broil chicken in the oven, placing about 8 inches from broiler heat.