Grilled Rosemary Chicken

Serving Size: 4

Ingredients

3 cloves garlic -- quartered
3 tablespoons olive oil
3 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons crumbled rosemary
1 teaspoon fresh ground black pepper
3 pounds broiler-fryer chickens -- cut-up into pieces

Combine garlic, oil, mustard and lemon juice in a blender. Blend until smooth and creamy. Pour this mixture into a bowl; stir in rosemary and pepper. Add chicken and turn to coat. Cover and refrigerate for 6 hours. Prepare outdoor grill. Place chicken meaty side up and grill for about 12 minutes. Turn and grill for another 25 minutes, basting once again during the last 10 minutes.

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