Rosemary Scented Grilled Chicken

SERVES: 4

PREPARATION TIME: 15 min

COOKING TIME: 45 min

Ingredient

1/3 cup Filippo Berio Extra Virgin Olive Oil
3 tbsp fresh lime juice
3 tbsp minced green onion
1/2 tbsp chopped fresh oregano
1 tbsp chopped fresh rosemary
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 large chicken (about 3 1/2 lb), quartered
4 rosemary sprigs
1 lime, cut into wedges

Method

In large resealable plastic bag, combine olive oil, lime juice, green onion, oregano, chopped rosemary, salt and pepper. Add chicken to bag, ensuring all pieces are well coated with marinade; press out as much air as possible. Reseal bag and refrigerate for 3 to 5 hours.
Preheat grill or prepare coals to medium heat and soak rosemary sprigs in water for 30 minutes. Place rosemary sprigs directly on coals or place on grill grate.
Grill chicken pieces, bone side down, about 4 inches above the coals and cook for 12 minutes, brushing frequently with marinade. Turn chicken; grill for 12 minutes, basting frequently. Continue cooking for 20 minutes longer, turning and basting chicken, until well browned and juices run clear (do not baste during final 5 or 6 minutes of grilling). Serve with lime wedges.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.