Ingredients:
- 1/3 cup vegetable oil
- 3 tablespoons lime juice
- 3 tablespoons chopped green onion with green
- 1 tablespoon chopped parsley
- 1/2 tablespoon chopped fresh rosemary leaves, or 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 broiler chicken, about 3 1/2 pounds, quartered
- 4 rosemary sprigs
- 1 lime, cut into 4 wedges
Preparation:
In a shallow baking dish, combine the vegetable oil, lime juice, green onion, parsley, chopped rosemary, salt and pepper.Add the chicken quarters, turning them all sides are well-coated with marinade. Cover with plastic wrap and refrigerate for 3 to 5 hours, turning the chicken once or twice. Prepare the coals and put the rosemary sprigs in water to soak for 30 minutes. When the coals are ready, place the rosemary sprigs directly on the coals.
Place the chicken quarters bone side down on the grill about 4 inches above
the coals and cook them for about 12 minutes, brushing frequently
with the marinade. Turn the chicken and grill about 12 minutes more, basting frequently. Continue turning and basting the chicken until the quarters
are well browned and the juices no longer run pink, about 20 minutes
more. Serve with lime wedges.
Grilled rosemary chicken serves 4.
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