I N G R E D I E N T S
1 2-pound chicken
2 lemons, juiced
4 garlic cloves, minced
2 tablespoons red wine vinegar
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh rosemary leaves
1/2 cup breadcrumbs
1/4 cup grated pecorino cheese
1/4 cup chopped parsley
3/4 cup extra virgin olive oil
Freshly ground black pepper
2 lemons, cut into wedges (for serving)

Set a medium-sized pot of salted water to boil.

I N S T R U C T I O N S
Rinse the chicken under cold running water; cut away any excess fat, then cut into pieces. Place the chicken in the boiling water and cook for ten minutes or until done. Remove the chicken from the pot and place on paper towels. When the chicken has cooled and easy to handle, pat dry with the towels.

Prepare a marinade with the lemon juice, 1/2 cup of olive oil, minced garlic and salt. Place the cooked chicken in the marinade for at least an hour.

In a mixing bowl, combine the breadcrumbs, grated pecorino cheese, chopped parsley, sage, rosemary and freshly ground pepper.

In a small bowl, make a basting liquid with the remaining 1/4 cup of olive oil and vinegar.

Preheat the flame of the grill, or light the coals under the grill.

Remove the chicken from the marinade and roll the pieces in the breadcrumbs, thoroughly coating them by firmly pressing them into the mixture. When the grill is ready, place the breaded chicken on the grill. Brush and moisten the pieces with the basting liquid every time you turn them. Grill until the chicken is evenly golden on each side.

Serve with lemon wedges.