The zing of lemon and garlic plus a few shallots and spices work together to create a bright and smoky marinade for grilled chicken.  We currently lack access to a barbecue, or backyard for that matter, so we cook the chicken on a stovetop grill pan (which has ridges to leave grill marks on the meat).  When we make this recipe, it is called, “Jackson’s favorite chicken.”  My hope is that one day he will stop dipping it in ketchup.  Leftovers make a great salad.