2 frying chickens -- 2 to 3 lb
- each -- cut up
1/2 cup fresh rosemary
2 lemons -- juice of
8 garlic cloves -- minced
2/3 cup olive oil
Instructions:
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.
