2 shallots
2 teaspoons tomato paste
2 teaspoons molasses
12 garlic cloves, peeled
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
Juice and finely grated skin of 1 lemon
1/2 cup dry red wine
2 chickens, quartered
In blender or food processor, combine all ingredients except chicken. Process, until herbs are finely minced. Place chickens in large shallow dish and pour marinade over them. Cover and refrigerate several hours or overnight, turning several times.
Grill chicken over medium-hot coals, turning several times and basting with marinade, until crisp and browned, about 40 minutes.