adapted from Janice Cole, Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes
3 lb chicken, cut in eighths
1 medium onion, coarsely chopped
4 garlic cloves
1/2 c. fresh lemon juice
1/4 c. extra virgin olive oil
1 tablespoon grated lemon zest
1 tablespoon coarsly chopped fresh sage, plus 6 sprigs fresh sage
freshly ground black pepper
1/4 teaspoon ground allspice
Drop the chicken pieces in a large resealable plastic bag. Combine all the remaining ingredients, except the fresh sprigs of sage, in a blender and blend until smooth. Pour the marinade mixture over the chicken, making sure that all the pieces are fully coated. Marinate 6-8 hours in the refrigerator, turning occasionally.
Preheat the grill to medium and then arrange for indirect heat: For a charcola grill, arrange the coals on one side or around the dges, leaving the center clear. For a two-burner gas grill, turn one side off and for a three-burner gas grill, turn the center burner off.
Place the chicken directly over the heat, cover, anc ook for 8 minutes, turning once. Turn the chicken again and place over the indirect heat. Cover and grill for an additional 40-50 minutes or until the chicken is no longer pink in the center, turning ever 10 minutes.
Place 1 sage leaf on each piece of chicken and place the remaining sage sprigs over the direct heat during the last 2-4 minutes of grilling time. Grill the sage sprigs until lightly dried and crumbly. Crumble the grilled sage over the chicken before serving, or place the grilled sprigs on the platter with the chicken, letting diners crumble the sage themselves.