Grilled Lemon and Sage Chicken

1/3 cup coarsely chopped sage or other fresh herb

½ cup lemon juice

¼ cup olive oil

1 tablespoon Dijon mustard

6 cloves garlic, minced (about 2 tablespoons)

1 teaspoon ground black pepper

4 pounds cut up chicken parts, bone-in, skin removed

Salt to taste

In a medium bowl, whisk together sage, lemon juice, oil, mustard, garlic and pepper.

Pour the marinade into a sealable plastic bag or a dish large enough to hold the chicken in a single layer. Add the chicken, turning to coat with marinade. If using a dish, cover it. Refrigerate for 2-10 hours.

Heat a gas grill to medium-high or prepare a charcoal fire. Remove the chicken from the marinade. Season both sides with salt. Grill the chicken until well browned and no longer pink in the center, 10-15 minutes per side.

Serves six.

Jim Romanoff, Associated Press