Grilled Rosemary Chicken - cooking recipe

Ingredients

1 1/2 c. olive oil
1/2 c. water
1/2 c. red or white wine vinegar
2 cloves garlic, quartered
2 Tbsp. fresh, minced rosemary leaves or 1 1/2 Tbsp. dry rosemary leaves
salt to taste
fresh ground pepper to taste
6 to 8 lb. chicken quarters

Preparation

Marinade:
Place all ingredients, except chicken, in food processor and blend until almost smooth.
Taste, then add more salt and pepper if necessary.
Save 1 cup of marinade.
Pour marinade over chicken quarters, turning pieces to make sure they are thoroughly coated.
Cover and refrigerate; should marinate for at least 6 hours (can remain overnight).
The longer the better.