Appears in Cook's Illustrated May/June 1998
The best way to get lemon flavor into chicken is not by marinating and not by basting but giving it a quick, final dunk into a lemon-garlic-olive oil sauce.
We wanted a grilled chicken recipe with lemon flavor that went straight to the bone. Our method of choice, derived from one that the father of one of our editors had developed over the course of 40 years of making grilled lemon chicken, inv...