8 medium chicken leg quarters or breasts
1/2 cup olive oil
1/2 cup lemon juice
1 teaspoon salt
1-2 teaspoon(s) paprika
2 teaspoons onion powder
1/2 teaspoon thyme, (I did not use)
3-4 cloves garlic, minced
Place chicken in gallon-size ziplock bag.
Combine all other ingredients into a marinade and pour over chicken; refrigerate overnight.
Remove to room temperature 1 hour before cooking.
Place chicken on hot charcoal grill over indirect heat for 20 minutes; then turn and cook 20 minutes more.
Brush often with the marinade.