Lemon and Sage Chicken

Antioxidant compounds found in citrus fruits and herbs can reduce the formation of HCA compounds. Here, we leave the skin on the chicken to be moistened while grilling, then discard.
Remove and discard the giblets and neck from the chicken. Slice the chicken into drumsticks, thighs, and breasts; cut each breast crosswise in half to make just 4 breast pieces. Leave the wings and back for another use.Combine the zest and the following 7 ingredients (without garlic) in a small bowl and whisk to combine. Pour the juice mixture into a large zippered plastic bag. Put the chicken in a bag, cover and marinate in the refrigerator for 1 hour. Remove the chicken from the bag and drain the marinade. Sprinkle the chicken evenly with salt.Prepare the grill over medium-high heat. After preheating, turn off the left burner (leave the right one on) or spread the charcoal on one side of the grill for indirect heating.Place the chicken on the grill rack, covering the right-hand burner; cook over direct heat for 15 minutes, turning every 5 minutes. Transfer the chicken to the grill rack that covers the left-hand hotplate; cook over indirect heat for 10 minutes or until the thermometer reads 165 °. Peel the chicken from the skin.