Lemon-Herb Grilled Chicken

Skin chicken pieces, if you like. Sprinkle both sides of chicken with salt and black pepper. Place chicken in a resealable bag or covered dish and set aside.

For marinade: In a small bowl, combine broth, parsley, lemon zest and juice, oil, sage, thyme, red pepper and garlic. Pour marinade over chicken and turn to coat. Chill for 4 to 24 hours, turning occasionally. Remove chicken pieces, reserving marinade. Set chicken aside.

Strain marinade through a fine-mesh sieve into a medium saucepan; add honey. Bring to boiling; reduce heat and simmer, uncovered, for 15 to 20 minutes or until reduced to a glaze consistency (should have 1/4 cup).

Meanwhile, grill chicken. For a charcoal grill: Arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink (170° for breasts, 175° for drumsticks and thighs). Brush with the glaze during the last 15 minutes of grilling. For a gas grill: Preheat grill. Reduce to medium. Adjust for indirect cooking. Grill as above.

If you like, place a few lemon halves, cut sides down, on the grill for a few minutes when the chicken is nearly finished. Serve chicken with grilled lemon halves for squeezing over, if desired.