Grilled Lemon-Rosemary Chicken
1 Tblsp grated lemon peel 2 cloves garlic, minced
1/2 cup lemon juice 1 tsp salt
1/2 cup white-wine vinegar 1/2 tsp pepper
1/4 cup chopped shallots 1 1/2 cups oil
2 Tblsp fresh rosemary 4 chickens, halved
2 Tblsp Dijon-style mustard Rosemary sprigs (optional)
Make marinade: combine all ingredients except oil, chicken and Rosemary sprigs; stir until mixed. Slowly pour oil into mixture, whisking until well-blended. Wash chickens and pat dry. Combine with marinade and turn to coat well. Chill several hours or overnight, turning chicken occasionally. Grill chicken 6 inches from heat, brushing with marinade every 10 minutes, for 20-30 minutes on each side. (Can be broiled, 30 minutes.) Transfer to serving plate lined with rosemary sprigs. Makes 8 servings.