a medium sized pot of salted water to boil.
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.
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
a mixing bowl, combine the breadcrumbs, grated
pecorino cheese, chopped parsley, sage, rosemary
and freshly ground pepper.
a small bowl, make a basting liquid with the
remaining 1/4 cup of olive oil and vinegar.
the grill, or light the coals under the grill.
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
with lemon wedges.