Herb Marinade

June/July 1998
 
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This simple marinade is a time-honored way to add flavor to chicken on the grill.

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• For enough marinade for 21/2 pounds of chicken, combine 2/3 cup olive oil, 1/4 cup fresh lime juice, 3 or 4 cloves garlic, minced, and 2 tablespoons minced rosemary leaves.

• Rinse the chicken pieces and pat dry. Place them in a nonreactive dish, pour the marinade over, and turn to coat. Refrigerate, covered, at least 2 hours.

• Grill the chicken over hot coals, basting frequently with the marinade using large rosemary sprigs and turning occasionally, until the juices run clear when the meat is pierced with a fork.

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