Grilled Tuscan Chicken with Rosemary and Lemon

• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
• 1/4 cup olive oil
• 2 garlic cloves
• Coarse salt and fresh ground pepper
• 1 (3 1/2- to 4-pound) chicken, cut into 8 or 10 serving pieces
• 1/4 cup fresh lemon juice
• 2 zucchini (about 1 pound each)
• 2 yellow squash (about 1 pound each)
• 2 yellow bell peppers
• 1/4 cup olive oil Coarse salt and fresh ground pepper
• 1/4 cup thinly sliced basil
• (serves 4)

1. Heat the grill to medium.
2. In a small saucepan, bring 1/3 cup water and the rosemary to a boil; remove from the heat, cover, and let steep for 5 minutes.
3. Transfer to a blender.
4. Add the oil and garlic; season with salt and pepper.
5. Puree until smooth; let cool.
6. Combine the chicken and the rosemary oil in a shallow dish or resealable plastic bag, and turn to coat.
7. Cover, and let marinate for at least 15 minutes at room temperature or overnight in the refrigerator, turning the chicken occasionally.
8. Remove the chicken from the marinade; place on the grill.
9. Discard the marinade.
10. Cook, basting frequently with the lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.
11. Heat the grill to medium.
12. Slice the zucchini and squash into 1/2-inch-thick slices on the diagonal.
13. Quarter the peppers; remove the seeds and ribs.
14. In a large bowl, toss the vegetables with the olive oil; season with salt and pepper.
15. Grill the vegetables until tender, 6 to 8 minutes per side.
16. Return the vegetables to the bowl; toss with the basil.

fresh rosemary, olive oil, garlic, salt, chicken, lemon juice, zucchini, yellow squash, yellow bell peppers, olive oil coarse, basil

Taken from www.epicurious.com/recipes/food/views/grilled-tuscan-chicken-with-rosemary-and-lemon-383229 (may not work)