Grilled Lemon Rosemary Chicken

2 pounds chicken pieces (thighs, wings, drumsticks)
2 lemons, halved
3 sprigs rosemary, finely chopped
4 cloves garlic, crushed

1. Squeeze lemon juice into a bowl and mix it with rosemary and garlic. Reserve lemons.
2. Marinade chicken pieces in lemon juice mixture for at least 4 hours, preferably overnight.
3. Grease and then preheat grill.
4. Remove chicken from marinade and place pieces and lemons on grill, skin side down.
5. Turn chicken once skin has charred, about 5 minutes, and squeeze grilled lemon juice over top.
6. Lower heat and continue cooking until chicken is no longer pink in center, about 15 minutes for a full-sized chicken leg.
7. Squeeze remaining lemon juice on chicken and serve immediately.

Makes 4 servings