Directions

1. Rinse chicken and pat dry. Place chicken in large bowl and saturate with 1 / 2 olive oil, chopped Rosemary leaves and juice from two lemons. Let sit while you prepare the lemons. Slice lemons in half and stamp the pulp side in olive oil.
   
2. Place lemons and chicken on hot grill. Flip chicken and place one Rosemary sprig on each cooked side. While chicken and lemons are cooking, prepare the pine nut gremolata.
   
3. For the gremolata: Blend pine nuts in food processor and set aside. Blend parsley, Parmesan, salt and 1 tablespoon olive oil in food processor. Mix ground pine nuts with Parmesan mixture together and set aside.
4. Retrieve two lemon halves from the grill. Using a citrus press, squeeze roasted lemon juice into Parmesan mixture. Then using a fork, lightly mix Parmesan mixture with ground pine nuts.
   
5. Plate grilled chicken with half a grilled lemon and spoonful of gremolata and serve immediately.