jeudi 27 novembre 2014

Grilled Rosemary Chicken

Yield: 8 Servings
2 frying chickens,2 to 3 lb
-each,cu,t up
1/2 c fresh rosemary
1 juice of 2 lemons
8 garlic cloves,minced
2/3 c olive oil
Salt and pepper to taste Rosemary sprigs for garnish
Put the chicken in a glass baking dish or deep plate. Set aside. 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. Pour the marinade over
the chicken, cover and refrigerate. Let marinate for 2 to 4 hours,
turning occasionally. Grill over hot coals skin side up, basting
frequently with the remaining marinade, for about 20 minutes. Turn
once with long handled tongs during cooking. To serve, sprinkle with
salt and pepper. Garnish with rosemary sprigs. Serves 8.

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