- Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight.
- Grill.
Source: http://www.epicurious.com/recipes/food/views/Grilled-Rosemary-Chicken-366696#ixzz2XiEjjQjJ