Lemon-Rosemary Grilled Chicken
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
2 garlic cloves, minced
3 to 3 1/2 lb. cut-up frying chicken, skin removed if desired
In small bowl, combine all ingredients except chicken; mix well.
Place chicken in large shallow nonmetal dish.
Brush or rub oil mixture on chicken pieces, using all of mixture.
Cover; refrigerate at least 1 hour to marinate.
When ready to grill, remove chicken from marinade; reserve any remaining marinade.
Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning and brushing with marinade 2 or 3 times.
Discard any remaining marinade.