In a small saucepan, combine lemon juice, suga, r olive oil, bay leaf, salt, basil, poultry seasoning and pepper. Place over low heat and cook, stirring, 2 to 3 minutes. Cool to room temperature.

Place chicken, skin-side down, in a single layer in a 13 by 9 inch baking dish. Pour lemon-juice mixture over chicken. Let stand at room temperature 2 to 3 hours. Prepare chicken, skin-side down, on grill 4 to 6 inches above heat. Grill 7 minutes or until browned.

Brush with marinade. Turn skin-side up. Grill about 7 minutes. Turn and brush with marinade. Continue grilling white meat about 10 minutes longer, dark meat 15 to 20 minutes longer, turning and basting with marinade frequently.