Grilled Rosemary Chicken

1. 1

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

2. 2

   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.

3. 3

   Pour the marinade over the chicken, cover and refrigerate.

4. 4

   Let marinate for 2 to 4 hours, turning occasionally.

5. 5

   Let marinate for 2 to 4 hours, turning occasionally.

6. 6

   Grill over hot coals skin side up, basting frequently with the remaining marinade, for about 20 minutes.

7. 7

   Turn once with long handled tongs during cooking.

8. 8

   To serve, sprinkle with salt and pepper. Garnish with rosemary sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.