Grilled Or Broiled Rosemary Chicken

• 3 1/2 lbs whole chickens, cut into parts (6-8 pieces)
• 3 garlic cloves, quartered
• 3 tablespoons extra virgin olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh rosemary, minced or 2 teaspoons dried rosemary, crumbled
• 1 teaspoon ground black pepper (or to taste)
• salt (optional)

1. Mix together the garlic, oil, mustard and lemon juice in a blender and porcess until smooth.
2. Add rosemary and pepper.
3. Brush over chicken pieces, cover, and chill 6 hours or overnight; discard any excess marinade.
4. Prepare grill by brushing grates lightly with oil andheating to medium heat.
5. Grill chicken 12 minutes (meaty sides upward), flip over and cook another 20-25 minutes or until fully cooked.
6. Or, if broiling, preheat broiler to the broil setting and place chicken on an oiled broiling pan.
7. Broil about 7 inches from the heat source for about 25 minutes, flip over and broil another 20 minutes or until fully cooked.

chickens, garlic, extra virgin olive oil, mustard, lemon juice, fresh rosemary, ground black pepper, salt

Taken from www.food.com/recipe/grilled-or-broiled-rosemary-chicken-94320 (may not work)