Pollo Marinato alla Libanese

Place your chicken pieces in a glass bowl or ceramic dish. Never use metal - it makes everything taste off.

Whisk together the garlic, lemon juice, thyme, paprika, cayenne, salt, pepper, and olive oil. Taste it - this marinade should sing with lemon and herbs.

Pour the marinade over the chicken and turn each piece with your hands until everything is well coated. Cover with plastic and refrigerate at least 6 hours, but overnight is better. (Turn the chicken once or twice if you remember. The longer it sits, the more flavor gets into the meat.)

Thread onto metal skewers and grill over medium-high heat for 3-4 minutes per side, or broil 4 inches from the heat. The chicken is done when it feels firm and the juices run clear. (If using wooden skewers, soak them in water for 30 minutes first so they don't burn.)