Name: Grilled Rosemary Chicken
Yield: 6 to 8 Servings
Ingredients: 2 3-4-pound chickens, each cut into 4 pieces, backbones removed; 3/4 cup olive oil, divided; 1/4 cup fresh lemon juice plus 1 lemon; 12 rosemary sprigs, divided; 10 garlic cloves, coarsely chopped; Kosher salt and freshly ground black pepper; 1 large pinch smoked paprika; Tomato Jam (click for recipe)

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