Rosemary-Lemon Chicken

Cut-up fryer or your favorite chicken pieces (with skin)
4 garlic cloves, smashed into pieces
¼ cup coarsely chopped fresh rosemary
¼ cup fresh lemon juice
½ cup olive oil
Salt and freshly ground pepper
Lemon wedges for garnish

Combine garlic, rosemary, lemon juice and olive oil in shallow dish or Ziploc Bag.

Add chicken, turning to coat with the marinade.

Cover and refrigerate, turning occasionally, for 1-3 hours.

Preheat the grill to medium.

Remove chicken from marinade, letting the excess drain off, and season generously on both sides with salt and pepper.

Discard marinade.

Place the chicken skin side down on the grill and cook for about 15 minutes, or until the skin is well browned. Turn the chicken and cook for another 5-10 minutes longer.

Note: Delicious with pinto beans (simmered with a ½ slice of bacon), corn-on-the-cob, and steamed tortillas with butter. Almost as good as El Pollo Loco, one of our favorite restaurants in San Diego.