From: Jeff

Chic­ken
String
Mari­nade
Sea­so­ning 12 TBS (one bottle)
Olive oil 8 TBS
Soy sauce 8 TBS
Red wine vine­gar 4 TBS
Finely chop­ped gar­lic
Rose­mary
Lemons
Rosemary

Let chic­ken soak in mari­nade.
Add lemon sli­ces to the cavity.
Sprin­kle rose­mary to the top of the chic­ken
BBQ on high for about 1 1/2 hours (one chic­ken) until about 180 degrees