Grilled Chicken with Rosemary and Lemon
- 2 Tbs. chopped fresh rosemary
- 1/4 C. olive oil
- 2 garlic cloves
- Salt and pepper
- 1 (3 1/2 - to 4-lb.) chicken, cut into 8 or 10 serving pieces
- 1/4 C. fresh lemon juice
Heat grill until medium-hot. In a small saucepan, bring 1/3 C. water and the rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender (use caution when blending hot liquids). Add oil and garlic; season with salt and pepper. Puree until smooth; let cool. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.
Yield: 4 Servings.