In a gallon-sized ziploc bag, combine lemon juice, olive oil, herbs de Provence, and minced garlic.

Add chicken pieces to the bag. (Use a whole chicken or drumsticks or thighs or breasts).

Marinate for at least 4 hours, preferably overnight, turning the bag every 4 hours.

Preheat a grill on one side to medium-high heat.

Place the chicken on the side of the grill without direct fire to avoid burning.

Grill until the chicken reaches an internal temperature of 165 degrees Fahrenheit or until juices run clear.

Cooking times will vary depending on the grill, typically between 20-35 minutes.

Let the chicken rest for a couple of minutes before serving.