Green Chili & Herb-Stuffed Chicken

Mix 1/3 cup lemon juice, parsley, chilies, rosemary, thyme, garlic and 2 teaspoons salt in medium bowl. Slide fingers between chicken skin and meat to loosen slightly and form pockets. Spread the herb mixture in the pocket under the skin. Arrange chicken in a single layer in a baking dish. Sprinkle with vermouth, the remaining 1/3 cup lemon juice, lemon peel, remaining 2 teaspoons of salt and pepper to taste. Turn chicken to coat.

(If using boneless/skinless breasts, just place chicken in a 9″ x 13″ baking dish and cover with the marinade, including the remaining ingredients. Refrigerate overnight if possible, or a minimum of 6 hours, turning once.)

Prepare BBQ at medium heat. Arrange chicken pieces, skin side up, in a gas grill. Cook 15 minutes, turning occasionally. Cook until all pieces are crisp and tender, basting with the marinade occasionally, about 20 minutes or until chicken is cooked through.