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Lemon Rosemary Grilled Chicken

bbq, chicken - other

1 3 pound good-quality chicken; cut into 8; skin on
1/3 cup lemon juice
4 teaspoons grated lemon zest
4 teaspoons chopped rosemary
1 large clove garlic; minced
pepper
1/3 cup extra virgin olive oil

Serve these flavourful chicken pieces straight off the barbecue or save them for tomorrow's lunchbox. Cooking times will vary depending on your barbecue. Trim excess fat from chicken and arrange chicken in a single layer in a shallow nonreactive dish. In a small bowl, mix lemon juice, zest, rosemary, garlic and pepper to taste. Slowly whisk in oil and pour marinade over chicken. Cover and let marinate in the refrigerator at least 4 hours or overnight. Turn occasionally. Preheat grill to medium. Remove chicken from marinade and sprinkle with salt. In a small saucepan, boil marinade for several minutes to kill bacteria from raw meat. Reserve for basting. Grill chicken 25 to 30 minutes, or until juices run clear when meat is pierced with a fork. Turn pieces several times during cooking and generously brush with boiled marinade.

Contributor: Cynthia David - Roosters to Roasters

Yield: 4-6 servings

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