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Export 7 ingredients for grocery delivery
Step 1
In a small bowl, combine lemon juice, oil, rosemary, and garlic.
Step 2
Transfer to a shallow glass dish large enough to hold chicken in a single layer; set aside.
Step 3
Remove wing tips from split broilers; trim off excess fat and excess skin.
Step 4
Place chicken between 2 sheet of plastic wrap and flatten slightly with a meat mallet (for more even cooking).
Step 5
Place chicken in dish with marinade, turning to coat.
Step 6
Cover and let stand at room temperature for 30 minutes.
Step 7
Remove chicken from marinade; drain, reserving marinade.
Step 8
Bring marinade to a boil on the stovetop, and cook for 3 minutes at a rapid boil; allow to cool.
Step 9
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.
Step 10
Turn chicken over; cook for 10-15 minutes more or until golden brown.
Step 11
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.
Step 12
Season to taste with salt and pepper.
Step 13
Cut into serving size pieces and serve.
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