1/2 onion
3 tsp oregano
3 tsp thyme
3 tsp rosemary
6 cloves garlic, chopped
1 tsp salt
1 cup lemon juice
1/4 cup olive oil
4 chicken breasts
Rub the chicken with the cut half of the onion. Discard the onion.
Mix the herbs and garlic with the lemon juice and olive oil in a large bowl. Add the chicken, turning to coat with the marinade. Refrigerate covered for several hours.
Place chicken on the hot plate for 20 to 25 minutes or until cooked. Turn once. Use a rosemary basting brush to baste frequently with the reserved marinade.