2 shallots
2 teaspoons molasses
2 tablespoon tomato paste
12 cloves garlic, peeled
1 tablespoon rosemary -- chopped
1 tablespoon oregano -- chopped
juice and finely grated
- skin of 1 lemon
1/2 cup dry red wine
2 chickens -- quartered
Instructions:
In blender or food processor, combine all ingredients except chicken.
Process until herbs are finely minced. Places chicken in large shallow
dish and pour marinade over them. Cover and refrigerate several hours
or overnight, turning several times. Grill chicken over medium-hot
coals, turning several times and basting with marinade, until crisp
and browned, about 40 min.
