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  • Grilled Rosemary Chicken

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    4 posts, 4 voices, 735 views, started Apr 1, 2010

    Posted on Thursday, April 1, 2010 by Denise Richardson

    • Diamond



      2 broiler chickens (3 lbs ea, split), backbones removed
      1/4 cup vegetable oil
      8 tablespoons butter, melted
      1/2 cup dry white wine or 1/3 cup lemon juice
      2 teaspoons dried rosemary, crushed
      1 clove garlic
      1 teaspoon salt
      freshly ground black pepper, to taste

      Prepare the grill by placing an oiled rack 4 to 6 inches over
      medium-hot coals. Combine the oil, butter, wine or lemon
      juice, rosemary, garlic and salt. Brush the chicken halves
      inside and out with 1/4 cup of the seasoned butter. Place the
      chickens bone side down on the grill. Baste them frequently
      with the remaining seasoned butter and turn the pieces every
      10 minutes for a total of 30 to 40 minutes in all. Sprinkle
      well with pepper and serve.

      Yield: 4 Servings


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