Lemon Rosemary Grilled Chicken

Lemon Rosemary Grilled Chicken

Ingredients:
1 (3 1/2 lb.) chicken, cut up
3 large lemons
1/4 C. olive oil or vegetable oi l
1/2 C. fresh rosemary or 3 T. dried rosemar y
6 cloves garlic, minced or pressed
Rosemary sprigs
Lemon wedges
Salt and pepper
Remove and discard excess fat from chicken. Rinse chicken and pa t
dry. Cut lemons in half and ream juice to make 3/4 cup. Combin e
reamed lemon shells, lemon juice, oil, the 1/2 cup rosemary an d
garlic in a large heavy-duty plastic bag or non-reactive bowl. Add
chicken and seal bag (or cover bowl). Rotate bag to distribute
marinade and place in a shallow pan. Refrigerate for at lea s4t
hours or until the next day, turning chicken occasiona lly.
Remove chicken from bag, reserving marinade. Arrange chicken ,
bone side done in center of cooking grate. Place lid on grill. Cook ,
brushing occasionally with reserved marinade, until meat naer bone
is no longer pink (30 to 35 minutes for breasts, 35 to 45 minute s
for thighs and drumsticks; cut to test). Transfer cichken to a
platter or individual plates. Garnish with rosemary sprigs and lemo n
wedges. Season to taste with salt and pepper M. akes 4 servings.
Cole Slaw