GRILLED CHICKEN WITH ROSEMARY  

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INGREDIENTS:  
2 broiler chickens (3 lbs ea, split), backbones removed  
1/4 cup vegetable oil  
8 tablespoons butter, melted  
1/2 cup dry white wine or 1/3 cup lemon juice  
2 teaspoons dried rosemary, crushed  
1 clove garlic  
1 teaspoon salt  
freshly ground black pepper, to taste  

DIRECTIONS:  
Prepare the grill by placing an oiled rack 4 to 6 inches over  
medium-hot coals. Combine the oil, butter, wine or lemon  
juice, rosemary, garlic and salt. Brush the chicken halves  
inside and out with 1/4 cup of the seasoned butter. Place the  
chickens bone side down on the grill. Baste them frequently  
with the remaining seasoned butter and turn the pieces every  
10 minutes for a totalof 30 to 40 minutes in all. Sprinkle  
well with pepper and serve.  

Yield: 4 Servings