Citrus Sage Chicken

2 large oranges
2 large lemons
1/4 cup chopped fresh sage leaves
2 tablespoons olive oil
2 teaspoons salt
3/4 teaspoon coarsely ground black pepper
2 chickens, 3 1/2 pounds each, each cut into 8 pieces, skin removed
fresh sage leaves for garnish

Grate 1 tablespoon peel and squeeze 3 tablespoons juice from oranges. Grate 1 tablespoon peel and squeeze 3 tablespoons juice from lemons. In large bowl, with wire whisk or fork, combine orange and lemon peels, orange and lemon juices, chopped sage, olive oil, salt, and pepper. Add chicken, turning to coat. Cover and refrigerate 2 hours, turning pieces 3 or 4 times. Place chicken, meat side down, on grill over medium heat. Cook chicken 20 minutes. Turn chicken and cook 10 to 15 minutes longer until juices run clear when chicken is pierced with tip of knife. Place chicken in large serving dish; garnish with sage leaves.