This dish is both delicious and healthy. The original idea was a very low fat chicken (skin removed) with a replacement cooked on over the grille.

Cut up and peel the skin off of a chicken. Remove fat to the extent that you wish.

Make a barbecue sauce of about 1/2 to one cup lemon juice with ground black pepper, herbes de Provence, and two to three large cloves of garlic.

Rub the chicken with a combination of olive oil and salt. More oil is better, and do this right before grilling.

On my gas grille, I start by cooking about five to seven minutes on each side, or until the grille leaves nice brown bars across the chicken. I then paint on the sauce, turn the chicken, and keep repeating that until the chicken is done.