Grilled Chicken with Rosemary and Lemon

2 tablespoons chopped fresh rosemary
� cup olive oil
2 garlic cloves
Salt and pepper
1 3�- to 4-pound chicken, cut into 8 or 10 serving pieces
� cup fresh lemon juice

Heat grill until medium-hot. In a small saucepan, bring 1/3 cup water and the rosemary to a boil; remove from heat, cover and let steep 5 minutes. Transfer to a blender (use caution when blending hot liquids). Add oil and garlic; season with salt and pepper. Pur�e until smooth; let cool.

Combine chicken and rosemary oil in a shallow dish or resealable plastic bag. Turn to coat. Let marinate at least 15 minutes at room temperature or overnight in the refrigerator. Turn occasionally.

Remove chicken from marinade; place on grill. Cook, basting frequently with lemon juice, turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.

Serves 4.