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.