8 chicken thighs (well-trimmed of fat)
Juice and zest of 4 lemons
2 whole lemons
5 sprigs fresh rosemary, finely chopped
5 sprigs fresh sage, finely chopped
3 cloves garlic, smashed and finely chopped
1/2 tsp. crushed red pepper
Extra-virgin olive oil
In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
Place the chicken thighs in a wide flat dish in a single layer. Add and coat with the herb mixture. Cover and refrigerate overnight.
Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt, and drizzle with a little olive oil.
Cut the two whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around.
Place the chicken, skin side down, on the grill. Place the lemons, flesh side down, on the grill.
Grill the chicken for three to four minutes and then rotate 90 degrees for a crosshatch pattern. Grill the chicken for another three to four minutes. Turn the chicken over and grill for another four to five minutes. Make sure chicken is cooked to 165°F.
Check the lemon halves; once caramelized, turn over and grill on the bottom for two to three minutes.
Serve the chicken and lemon together.