Combine all ingredients in an extra large airtight plastic bag. Seal and massage into chicken. Keep refrigerated for 2-24 hours. The longer it sits, the more flavor it will pack.
Heat grill to medium-high heat or surface temp of about 450 degrees. Lightly and carefully coat grill with cooking spray. Technically you should not use an aerosol near an open flame, but I think it works best.
Place chicken on the grill in indirect heat, discarding marinade.
Turning every 7-8 minutes for 30-35 minutes. Remember that there are a lot of variables to cooking any meat, actual temperature weather, the cook, so times can vary greatly. Chicken should be an internal temperature of 190 degrees when measured away from the bone.
Remove and allow to rest for 5 minutes before serving. Enjoy your Grilled Lemon Chicken!
If you've tried this recipe, come back and let us know how it was!