rosemary-lemon grilled chicken
This chicken is marinated in a heady mixture of fresh rosemary, garlic, lemon and spices then grilled over direct heat for crispy golden brown skin. The deep cuts in the chicken help the marinade penetrate into the meat. A garnish of grilled fresh rosemary adds extra-flavor when chopped or sprinkled over the crispy chicken.
1 (3 1/2 to 4 lb.) cut-up chicken
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 tablespoons chopped fresh rosemary plus 4 to 8 rosemary sprigs for grilling
2 teaspoons grated lemon peel
2 teaspoons minced garlic
3/4 teaspoon salt
1/2 teaspoon dried oregano, preferably Greek
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground pepper
With a sharp knife, make 3 to 4 slashes (about 3/4-inch deep) across each chicken piece. Place the chicken in a large resealable plastic bag.
Combine all of the remaining ingredients, except the rosemary sprigs, in a small bowl. Pour the marinade over the chicken; seal the bag and press to coat the chicken with the marinade. Refrigerate 4 to 8 hours.
Heat a gas grill or coals to medium heat. Remove chicken from marinade, discarding any excess marinade. Grill, covered, over medium heat or coals 25 to 30 minutes or until no longer pink in the center, turning every 5 minutes. Place the rosemary springs on the grill during the last 3 minutes of grilling. Grill 1 to 3 minutes or until slightly charred, turning once. Serve chicken garnished with the grilled rosemary sprigs.