Kirkland Signature/Filippo Berio
1 large chicken, at least 3 1/2
pounds, cut into quarters
1/3 cup Kirkland Signature Filippo
Berio Organic Extra Virgin Olive
Oil, plus more for brushing
3 tablespoons fresh lime juice
3 tablespoons minced green onion
1/2 tablespoon chopped
1 tablespoon chopped fresh
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground
4 rosemary sprigs
1 lime, cut into 4 wedges
Place chicken in a gallon-size resealable bag.
Combine 1/3 cup olive oil, lime juice, green onion, oregano, chopped rosemary,
salt and pepper. Pour over the chicken. Shake the bag to coat chicken, and press
out the air as you seal it. Refrigerate for 3-5 hours.
Soak rosemary sprigs in water for at least 30 minutes.
Lightly oil the grill grate with olive oil. Preheat the grill. When the grill is ready,
place rosemary sprigs on the grate.
Place chicken bone-side down on the grill (near rosemary sprigs) about 4 inches
above the coals, and cook for 12 minutes, basting frequently with the marinade.
Turn and grill for 12 minutes more. Do not baste during the last 5-6 minutes of
grilling. The chicken is done when juices no longer run pink.
Serve with lime wedges. Makes 4 servings.