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Lemon And Rosemary Chicken chicken - other 2 cups buttermilk or low-fat plain yogurt 1/4 cup lemon juice 4 chicken quarters (2-1/2 lb total) 1 fresh rosemary sprigs lemon slices In heavy plastic bag, combine buttermilk and lemon juice; add chicken and a few rosemary sprigs. Close bag, pressing out as much air as possible. Refrigerate for at least 2 or up to 8 hours, turning bag occasionally. Remove chicken from buttermilk mixture, scraping off excess. Place on greased grill over medium-hot coals or medium-high setting; cover and cook for 15 minutes. Turn chicken over; top each piece with 2 or 3 lemon slices and rosemary sprigs. Cook for 15 to 20 minutes longer or until juices run clear when chicken is pierced. Serve garnished with more lemon and rosemary. Contributor: Canadian Living - June. 1990 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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