Ingredients
1/3 cup reduced-sodium soy sauce1/4 cup lemon juice2 tablespoons olive oil4 garlic cloves, minced4 tablespoons minced fresh rosemary or 4 teaspoons dried rosemary, crushed1 broiler/fryer chicken (3 pounds), cut up and skin removed
Preparation
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.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
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 place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
