6 pound chickens cut into 4 pieces, backbones removed
10 garlic cloves coarsely chopped
8 servings kosher salt
0.3 cup lemon juice plus 1 lemon fresh
0.8 cup olive oil divided
12 rosemary sprigs divided
1 large pinch paprika smoked
Equipment
bowl
grill
glass baking pan
Directions
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.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high.
Let chicken come to room temperature.
Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16–18 minutes for breasts.
Pour remaining 1/4 cup oil into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.
Let chicken rest for 15 minutes.
Transfer to a bowl.
Cut lemon in half lengthwise, then cut thinly crosswise into half-moons.
Add to chicken with any leftover basting oil; toss to coat.
Serve chicken on a platter with Tomato Jam alongside.
