Rosemary, Yogurt, and Garlic Marinated Chicken

1) In a small mixing bowl, add yogurt, garlic, lemon juice, salt and pepper and mix well.
2) Pull skin up from each piece of chicken creating a pocket. With your hands, put 1-2 tablespoons of yogurt marinade and a sprig of rosemary under the skin, rub additional marinade over the back side of the chicken, place in a gallon size zipper bag, add any remaining yogurt marinade to the bag. Place bag of chicken in a large bowl and marinate in refrigerator overnight.
3) Heat grill on high for 5-10 minutes and clean with grill brush. Turn heat down to medium. Place chicken pieces skin side down on the hot grill. Allow to cook for several minutes (5-8) before turning. Adjust heat if it is cooking too fast. Cook approximately 45-55 minutes. Juices must run clear.

If you’d like to spend less time at the grill, you can foil line a cookie sheet and bake the marinated chicken at 350F for 35 minutes, then proceed to the grill. Cook an additional 15-20 minutes on heated grill.

**You can make this recipe with a whole cut up chicken as well.