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January 20, 2019
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Rosemary Grilled Chicken

We adapted this recipe from the award-winning "Herbfarm Cookbook" by Jerry Traunfeld. He likes to throw woody branches of rosemary right on the coals to "infuse the chicken with even more rosemary flavor."

2 tablespoons whole-grain or Dijon mustard

1/4 cup coarsely chopped fresh rosemary leaves
1/4 cup fresh lemon juice
1 tablespoon dark brown sugar
3 tablespoons extra-virgin olive oil
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 1/2- to 4-pound cut-up chicken (without back)

In large bowl, stir together mustard, rosemary, lemon juice, brown sugar, olive oil, garlic, salt and pepper. Toss chicken pieces in marinade until coated. Cover and refrigerate 1 to 2 hours.

Prepare a medium-hot fire in charcoal grill or heat gas grill to medium. Arrange chicken on grill rack and cover grill.

Tend chicken carefully, checking every 3 to 5 minutes. Move chicken away from hot spots as they become apparent and don't let it blacken. Grill chicken 10 to 15 minutes per side. The breast pieces will be done first-remove from grill when they feel firm to the touch and are no longer pink in the thickest part.

Continue to cook legs and wings until cooked through. Serve hot, warm or at room temperature. Makes 4 servings.

Thursday, June 28, 2001

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