Grilled Rosemary Chicken

Grilled Rosemary Chicken

Yield: 8 Servings

2 frying chickens to 3 lb

-each,cu,t up

1/2 c  fresh rosemary

1 juice of 2 lemons

8 garlic cloves,minced

2/3 c  olive oil

Salt and pepper to taste Rosemary sprigs for garnish

Put the chicken in a glass baking dish or deep plate. Set aside. In a

food processor fitted with a steel knife, chop the rosemary. With the

machine running, ass the lemon juice, garlic and olive oil through

the feed tube and process for 3 or 4 seconds. Pour the marinade over

the chicken, cover and refrigerate. Let marinate for 2 to 4 hours,

turning occasionally. Grill over hot coals skin side up, basting

frequently with the remaining marinade, for about 20 minutes. Turn

once with long handled tongs during cooking. To serve, sprinkle with

salt and pepper. Garnish with rosemary sprigs. Serves 8.