1            3 1/2 – 4 lb. chicken, cut into 8 to 10 serving pieces
2 tbsp    Chopped fresh rosemary
1/4 cup  Olive oil
2            Cloves garlic
1/4 cup  Fresh lemon juice
Salt & pepper

Basting the chicken with lemon juice while it’s on the grill gives it a tangy taste. For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb.

1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and the rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Cover the blender with a folded dish towel and hold down the lid, puree until smooth; let cool.
2. Combine chicken and rosemary oil in a shallow dish or re-sealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.