RECIPE FROM "SANDY'S
Grilled Chicken with Rosemary
Contributed by Doree Donley
2 broiler chickens (3 lbs ea, split), backbones removed
1/4 cup vegetable oil
8 tablespoons butter, melted
1/2 cup dry white wine or 1/3 cup lemon juice
2 teaspoons dried rosemary, crushed
1 clove garlic
1 teaspoon salt
freshly ground black pepper, to taste
Prepare the grill by placing an oiled rack 4 to 6 inches over medium-hot coals.
Combine the oil, butter, wine or lemon juice, rosemary, garlic and salt.
Brush the chicken halves inside and out with 1/4 cup of the seasoned butter.
Place the chickens bone side down on the grill.
Baste them frequently with the remaining seasoned butter and turn the pieces every 10 minutes for a totalof 30 to 40 minutes in all.
Sprinkle well with pepper and serve.