Lebanese Garlic-Marinated Chicken

2# Chicken, boneless & skinless (we like thighs but use breasts if you want)
4 Garlic Cloves, chopped course
1 Tspn Kosher Salt
½ Cup Fresh Lemon Juice
¾ Cup Extra-Virgin Olive Oil
1 Tspn Smoked Paprika
Fresh Ground Black Pepper to taste

If using breasts, cut each half of the breast in two. Thighs are just right, so no cutting is needed.

Partially mash the garlic, with the salt, in a large mixing bowl with the back of spoon, or use a mortar & pestle. Whisk in the lemon juice, oil, paprika and pepper. Add in the chicken and be sure to get the chicken well coated. Cover with plastic wrap and place in the refrigerator for a minimum of four hours.

Cook on a hot grill, basting often with the marinade. The smell will make everyone in the neighborhood hungry!