Recipe - Rosemary And Thyme Shortbread Cookies - Waterfront Hotel

2 teaspoon Dried rosemary
4 Garlic cloves minced
2 teaspoon Salt
One half teaspoon Black pepper
One fourth cup Olive oil
2 Chickens cut into pieces;
skinned
One half cup Apricot jam
One lemon; juice of
2 tablespoon Dijon mustard

Directions: In a small bowl, combine the rosemary, garlic, salt, pepper and
olive oil. Rub the mixture over the chicken. Cover and refrigerate for 1
hour. In another bowl, combine the apricot jam, lemon and Dijon mustard. To
prepare chicken on the barbecue, grill the chicken until it is cooked about
half way through. Brush the apricot mixture over the chicken and continue
cooking. Baste often with glaze.. For a time saver, you can prebake the
chicken at 350 degrees for 45 minutes, then when ready, brush chicken with
apricot glaze and barbecue for 1015 minutes for great flavor.

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