ROSEMARY-MARINATED GRILLED CHICKEN THIGHS

1/4 cup fresh lemon juice
1 tablespoon olive oil
12 boneless, skinless chicken thighs (about 2 1/2 pounds)
3 sprigs rosemary plus additional sprigs for garnish (optional)

In bowl, whisk together lemon juice and olive oil. Put chicken in resealable bag and pour marinade over it. Add 3 rosemary sprigs and refrigerate at least 6 hours.

Preheat gas grill to medium or prepare a charcoal fire. Grill chicken about 10 minutes on each side, or until juices run clear.

Serve on platter, garnished with additional rosemary sprigs, if desired.

Makes 4 servings
Source: Scratch That by Connie Fairbanks