Originally it was Lemon-Rosemary Chicken, but the Rosemary is more garnish, and it's more "Lemon Chicken!
2 pounds boneless skinless chicken legs (or thighs)
1/8 cup olive oil
1/4 cup lemon juice
1 1/2 tsp minced garlic
1/2 tsp smoked paprika
1/2 tsp seasoning salt
1/4 tsp pepper
Mix all ingredients in a covered container and let marinade in the refrigerator for a minimum of 4 hours. Place on medium hot barbecue grill or grill pan. Turn chicken when halfway cooked. Cook until juices run clear or the chicken reaches an internal temperature of 170 degrees Fahrenheit.
At this point, we usually change paces, and put the chicken in the oven, back in the marinade, and let it cook for about another 10 minutes at a pre-heated 300. This is because we prefer our chicken soft, and grilling tends to make the outside too crispy. Plus, it gives it more lemony taste, and we love lemon!!! mmmm