Gramps’s Italian Style BBQ Chicken
2 lbs bone-in chicken cuts: legs, thighs, wings, breasts
2/3 cup olive oil
1/2 cup lemon juice
1/4 cup chopped rosemary, plus 10 sprigs for basting brush
1/4 cup red wine vinegar
10 cloves of garlic, crushed
salt and pepper
Season all sides of chicken with salt and pepper. In a large bowl combine all marinade ingredients and whisk to combine. Add chicken and mix to coat. Refrigerate over night, up to 36 hours, turning every 10-12 hours.
BBQ over charcoal grill until chicken is no longer pink in the center, basting chicken as it grills with marinade using a large sprig of rosemary. Enjoy!