Toss chicken quarters with enough oil to coat.

Season with kosher salt, black pepper, garlic powder, onion powder, and rosemary.

Use a grill plate to sear the chicken, skin side down, to achieve grill marks.

Transfer chicken to casserole dish. Add marinade. Cover. Bake at 350° for approximately 1 hour or until chicken flesh os no longer pink and juices run clear.

Alternatively, sear using direct heat on the grill then transfer chicken to an aluminum pan filled with marinade, and finish cooking with pan uncovered using indirect heat with the grill cover on.

Variations; Parsley, mint, oregano, basil, cilantro, scallions, chives, ginger, thyme, coriander seed, slivered or roasted garlic, lime, red onion, yellow onion, shallots, pearl onion, Vidalia, almonds, capers, marjoram, tarragon, dill, celery, celery seed, fennel, fennel seed, olive, peppercorn melange, butter, sage, carrots, savory, soy, sesame seeds, orange, paprika, smoked paprika, applewood seasoning, cumin, cayenne, crushed pepper flakes,