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Posted on Thursday, April 1, 2010 by Denise Richardson
GRILLED ROSEMARY CHICKEN
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INGREDIENTS:
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
DIRECTIONS:
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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I have a recipe almost identical to this one and it is delicious. Mine calls for a whole bottle of chilled white wine, which you sip as you baste/turn.
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