• In large resealable plastic bag, combine olive oil, lime juice, green onion, oregano, chopped rosemary, salt and pepper. Add chicken to bag, ensuring all pieces are well coated with marinade; press out as much air as possible. Reseal bag and refrigerate for 3 to 5 hours.
• Preheat grill or prepare coals to medium heat and soak rosemary sprigs in water for 30 minutes. Place rosemary sprigs directly on coals or place on grill grate.
• Grill chicken pieces, bone side down, about 4 inches above the coals and cook for 12 minutes, brushing frequently with marinade. Turn chicken; grill for 12 minutes, basting frequently. Continue cooking for 20 minutes longer, turning and basting chicken, until well browned and juices run clear (do not baste during final 5 or 6 minutes of grilling). Serve with lime wedges.

Recipe provided by Chef Jim Coleman