black pepper, coarsely ground
chicken cut into quarters
In a small saucepan, combine lemon juice, sugar, olive oil, bay leaf, salt, basil, poultry seasoning and pepper.
Place over low heat and cook, stirring, 2 to 3 minutes.
Cool to room temperature.
Place chicken, skin-side down, in a single layer in a 13 by 9 inch baking dish.
Pour lemon-juice mixture over chicken.
Let stand at room temperature 2 to 3 hours.
Prepare chicken, skin-side down, on grill 4 to 6 inches above heat.
Grill 7 minutes or until browned.
Brush with marinade and turn skin-side up and grill about 7 minutes.
Turn and brush with marinade.
Continue grilling white meat about 10 minutes longer, dark meat 15 to 20 minutes longer, turning and basting with marinade frequently.