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Marinated Rosemary Chicken

1/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons Crisco® Pure Olive Oil
4 garlic cloves, minced
4 tablespoons minced fresh rosemary or 4 teaspoons dried rosemary, crushed
1 broiler/fryer chicken (3 pounds), cut up and skin removed

In a measuring cup, combine the soy sauce, lemon juice, oil, garlic
and rosemary. Pour 1/2 cup into a large resealable plastic bag; add
chicken. Seal bag and turn to coat; refrigerate for 8 hours or
overnight. Cover and refrigerate remaining marinade for basting.
Coat grill rack with cooking spray before starting the grill.
Prepare grill for indirect heat. Drain and discard marinade from

Printed from tasteofhome.com Nov 19, 2008

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Marinated Rosemary Chicken cont.

chicken. Place chicken in an ungreased 13-in. x 9-in.
microwave-safe dish. Cover loosely and microwave on high for 6
minutes, rotating once. Immediately grill chicken, covered, over
indirect medium heat for 5 minutes. Turn; grill 8-10 minutes longer
or until juices run clear, basting occasionally with reserved
marinade.

Yield: 6 servings.