Rosemary Lemon Barbecued Chicken
|Chicken pieces||9 Pound|
|Garlic||4 Clove (20 gm), minced|
|Grated lemon rind||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Cup (16 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Chopped fresh rosemary/1 tablespoon/15 milliliter dried rosemary||3 Tablespoon|
Arrange chicken in two large baking dishes.
MARINADE: Whisk together garlic, lemon rind and juice, oil, rosemary and pepper; pour over chicken.
Cover and refrigerate for at least 2 hours or up to 12 hours, turning occasionally.
Reserving marinade, place chicken on greased grill over medium heat; cook for 15 minutes.
Turn and baste with marinade; cook for 10 to 15 minutes longer or until skin is crisp and juices run clear when chicken is pierced with fork.