This week, for the Carnival of the Recipes, Thrifty Mommy is asking for our best grill recipes. This one is folded into one of my cookbooks. I think it's from my friend Sue. She and her husband grill, even in the dead of Michigan winter. 
When my husband died, she came down and stayed a few days. She chastized me for my rusty, obviously defunct grill, so we went out and got a new gas grill and cooked a few meals on it. I don't do a lot of grill cooking, but now and then fire it up for a feast. Mom's 80th is coming up in few weeks and the family is congreagating down here. I know it will get a workout then, and this recipe will be perfect for the crowd.
Here's the recipe for Grilled Lemon Chicken:
1/2 cup fresh lemon juice, plus 4 lemons, halved (about 6 lemons, total)
1/2 cup extra-virgin olive oil
6 garlic cloves
1/3 cup loosely-packed fresh rosemary leaves, plus 20 sprigs for garnish
12 chicken quarters (6 to 7 pounds, total)
4 1/2 teaspoons of coarse salt
1) Blend lemon juice, oil, garlic and rosemary leaves in a blender until rosemary is finely chopped.
2) Divide chicken pieces between two large resealable bags, and set in two large bowls (in case of leaks). Divide rosemary marinade between bags. Marinate chicken in refrigerator, turning bags occasionally, for 8 to 12 hours.
3) Remove chicken pieces and allow to drain. Reserve marinade in a bowl.
4) To grill: Place rosemary sprigs on coals or on lower rack of a gas grill; heat grill until medium-hot. Grill chicken pieces (on upper rack if using a gas grill), skin side up, badsting with reserved marinade, and sprinkling with 2 1/4 teaspoons salt, 15 minutes (move pieces around the grill so as not to char). Turn pieces over; continue to grill, sprinkling with remaining salt, and squeezing juice from 2 lemon halves over the chicken, until golden brown and cooked through, 15 to 30 minutes more.
If you prefer to roast: Preheat oven to 425 degrees, with racks in the upper and lower thirds. Divide the rosemary sprigs between two rimmed baking sheets, spreading it into a single layer in each. Place half the chicken pieces on each sheet; sprinkle with 2 1/4 teaspoons of salt. Roast in upper and lower racks for 20 minutes, basting twice with reserved marinade. Switch baking sheets. Squeeze juice from 2 lemon halves over chicken; sprinkle with 2 1/4 teaspoons salt. Continue to roast until golden and cooked through, 20 to 25 minutes more.
5) Discard any unused marinade. Loosely tent the chicken with foil, and allow to rest 10 minutes. Cut legs from thighs, halve breasts crosswise.
6) Arrange on a large platter. Garnish with rosemary sprigs and remaining 6 lemon halves.
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