- 4
Ingredients
- 1 large chicken, at least 3 1/2 lbs, cut into quarters
- 1/3 cup olive oil
- 3 Tbsp. fresh lime juice
- 3 Tbsp. minced green onion
- 1/2 Tbsp. chopped fresh oregano
- 1 Tbsp. chopped fresh rosemary leaves
- 1/2 tea. salt
- 1/2 tea. pepper
- 4 rosemary sprigs
- 1 lime, cut into 4 wedges
Preparation
Step 1
Place chicken in a gallon ziplock.
Combine 1/3 cup olive oil, lime juice, green onion, oregano, chopped rosemary, salt and pepper. Pour over the chicken. Shake the bag to coat chicken, and press out the air as you seal it. Refrigerate for 3-5 hours.
Soak rosemary sprigs in water for at least 30 minutes.
Lightly oil the grill grate with oil. Preheat the grill. When the grill is ready, place rosemary sprigs on the grate.
Place chicken bone-side down on the grill (near rosemary sprigs) about 4" above the coals, and cook for 12 minutes, basting frequently with the marinade.
Turn and grill for 12 minutes more. Do not baste during the last 5-6 minutes of grilling. The chicken is done when juices no longer run pink.