GRILLED CHICKEN WITH ROSEMARY AND LEMON

By Clarabell

Ingredients

• 1/3 c water
• 2 T chopped fresh rosemary
• 1/4 c olive oil
• 2 garlic cloves
• Salt and pepper
• 1 3 1/2 - 4 # chicken, cut into 8 or 10 serving pieces
• 1/4 c lemonjuice

Preparation

Step 1

Heat grill until medium-hot. In a small saucepan, bring water and the rosemary to a boil. Remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic, season with salt and pepper. Puree until smooth; let cool.

Combine chick and rosemary oil in a shallow dish or resealable plastic bag and turn to coat. Let marinade at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.

Remove chick from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning until cooked throughout, 20 – 30 minutes.