3 Tbs grated lemon rind
1/4 cup lemon juice
1 Tbs chilli flakes
1 head garlic, minced
2 Tbs olive oil
1 tsp salt
6 unskinned chicken breasts or legs
In small bowl, combine lemon rind and juice, garlic, olive oil, hot pepper flakes and salt.
Rub over chicken, pushing some of the mixture under skin.
Refrigerate chicken for at least 8 hours or up to 24 hours.
On greased grill over medium heat, cook chicken, covered, for about 15 minutes on each side until breasts are no longer pink inside, or juices run clear when legs are pierced with a fork.