3/4 cup lemon juice from concentrate
1 cup vegetable oil
1/3 cup honey
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves
2 pounds boneless, skinless chicken breasts or thighs
Process lemon juice and next 7 ingredients in a blender until smooth, stopping to scrape down sides.
Place chicken in a heavy-duty zip-top plastic bag; pour lemon juice mixture over chicken. Seal bag, and chill 8 hours.
Drain chicken, discarding marinade.
Grill chicken, covered with grill lid, over medium-high heat (350* to 400*F / 175* to 205*C) 5 minutes on each side or until chicken is done.
Makes 8 servings.