Quick & easy grilled Mediterranean chicken legs

In a 1- gallon ziplock bag, place 8-10 chicken legs (or other cut up chicken parts). Pour over the chicken:

2 Tblsp. olive oil

4 Tblsp. lemon juice

2 Tblsp. grated lemon zest

2 tsp. fresh chopped oregano (or 1 tsp. dried)

8 leaves fresh chopped basil (or 1 tsp. dried)

4 cloves of minced/smashed garlic

1 tsp. kosher salt

freshly ground pepper- don't be afraid to use a lot!

Seal the bag - turn it over several times to distribute marinade. Let it marinade (in or out of the 'fridge) for a half hour, turning often. Marinate for a half hour.

Heat your BBQ grill (we use a gas Weber) until it's hot and ready. Place the chicken on the grill, leaving room between the pieces. Cover and cook over medium heat for 5 minutes. Turn and cook on the other side for another 5 minutes. Lower the heat to medium low and continue turning, cooking another 3-4 minutes on each side until the chicken is done (juices will run clear, not pink!), but not dried out.