½ cup olive oil
Juice of 2 limes
3 cloves garlic, flattened
1/8 cup chopped fresh rosemary
¼ cup chopped fresh Italian parsley
Salt and freshly ground black pepper, to taste
2 (3 to 4 lb.) chickens, butterflied and backbone removed
2 to 3 quartered or sliced limes for garnish
5 to 6 sprigs of rosemary, for garnish

3 cloves garlic, flattened 1/8 cup chopped fresh rosemary 2 (3 to 4 lb.) chickens, butterflied and backbone removed 2 to 3 quartered or sliced limes for garnish 5 to 6 sprigs of rosemary, for garnish

Combine all of the ingredients for marinade in a medium bowl. Place the chicken in the bowl and toss to coat. Marinate for several hours and then grill.