• 1/3 cup cold pressed olive oil
• ½ cup fresh lemon juice
• 2 Tbsp shallots, chopped
• 2 Tbsp fresh rosemary, chopped
• ½ tsp salt
• ½ tsp freshly ground pepper
• 1 frying chicken quartered
• handful fresh rosemary sprigs
Directions: In a small bowl, stir together the olive oil, lemon juice, shallots, chopped rosemary, salt and pepper to make marinade. Place the chicken quarters in a large plastic food storage bag and add marinade. Press the air out of the bag and seal it tightly. Massage the bag gently to distribute the marinade. Set the bag in a large bowl and refrigerate for at least 2 hours, turning and massaging the bag occasionally.
Soak the rosemary sprigs in water to cover for about 30 minutes. Prepare a fire in a charcoal grill. Position the oiled grill rack 4-5 inches above the fire. Remove the chicken quarters from the marinade and pat them dry with paper towels. Pour the marinade into a saucepan and bring to a boil; boil for 2 minutes, then reserve. Arrange the chicken quarters, skin side down, on the rack. Grill, turning frequently, for 30-35 minutes. During the last 10 minutes drop the soaked rosemary sprigs on the fire and brush the chicken two or three times with the reserve marinade. If the chicken starts to get too dark, turn skin side up and move it to cooler part of the rack, so it isn’t directly over the fire, or cool the fire a little by covering the grill and opening the vent half way.