Lemon-Rosemary Grilled Chicken

1/3 cup fresh lemon juice
1/4 cup olive oil
3 T. chopped fresh rosemary
2 cloves garlic, minced
2 split broiling chicken halves
2 T. honey
2 T. dijon mustard
salt and pepper

In a small bowl, combine lemon juice, rosemary, and garlic.
Transfer to a shallow glass dish large enough to hold chicken in a single layer; set aside.
Remove wing tips from split broilers; trim off excess fat & excess skin.
Place chicken between 2 sheets of plastic wrap and flatten slightly with a meat mallet (for more even cooking)
Place chicken in dish with marinade, turning to coat.
Cover and let stand at room temperature for 30 minutes.
Remove chicken from marinade; drain, reserving marinade.
Bring marinade to a boil on the stovetop, and cook for 3 minutes at a rapid boil; allow to cool.
Place chicken, bone side down, on grill over medium-hot coals or medium setting; cook, covered for 10-15 minutes until golden brown, watching for little fires.
Turn chicken over; cook for 10-15 minutes more or until golden brown.
Stir honey and dijon mustard into marinade; brush over chicken and cook, turning and brushing with marinade, 10-15 minutes longer or until juices run clear when chicken is pierced.
Season to taste with salt and pepper.
Cut into serving size pieces and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user LONNIE48.