Grilled Rosemary Chicken

• 2 frying chickens, 2 to 3 lb-each, cut up
• 1/2 cup fresh rosemary
• 1 juice of 2 lemons
• 8 garlic cloves,minced
• 2/3 cup olive oil
• 1 pinch Salt and pepper to taste
• 1 sprigs Rosemary for garnish

1. Put the chicken in a glass baking dish or deep plate. Set aside.
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. Pour the marinade over the chicken, cover and refrigerate.
4. Let marinate for 2 to 4 hours, turning occasionally.
5. Let marinate for 2 to 4 hours, turning occasionally.
6. Grill over hot coals skin side up, basting frequently with the remaining marinade, for about 20 minutes.
7. Turn once with long handled tongs during cooking.
8. To serve, sprinkle with salt and pepper. Garnish with rosemary sprigs.
9. Serves 8.

frying chickens, fresh rosemary, lemons, garlic, olive oil, salt, rosemary

Taken from www.epicurious.com/recipes/member/views/grilled-rosemary-chicken-5699bde5ba0479d720da1cc1 (may not work)