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I don't like to fuss in the summer, and my favorite mode of cooking is grilling. I found this recipe online from Martha Stewart.
Heat grill to medium.
In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover and let marinate at least 15 minutes at room temperature--or overnight in the refrigerator, turning occasionally.
Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently, with lemon juice, and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.
This recipe was provided by Toni Wolf from Evanston.