For Garlicky Greek Chicken Marinade:
- 2 pounds bone-in, skin-on chicken pieces
- 2 lemons (juiced), and remaining rinds
- 2 Tbsp dijon mustard
- 2 Tbsp EVOO
- Entire pouch of seasoning
Combine lemon juice, olive oil, mustard, and seasoning in a plastic bag. Add chicken and juiced lemon rinds. Refrigerate at least 3 hours, up to overnight. Remove chicken from bag and discard any remaining marinade.
To Grill: Grill over indirect heat for 10-15 minutes for boneless, skinless or 30-40 minutes for bone-in, skin-on. An internal thermometer should reach 165° for all.
To Bake: Remove chicken to a greased baking dish and pour remaining marinade over the top (discard lemon rinds). Cover with foil. 2. Bake covered for 20 minutes. Uncover and bake an additional 10-15 or until internal temp reaches 165°. Serve chicken hot with pan juices spooned over top.
Each package marinades 2lbs of meat.