Combine the marinade ingredients marked ☆ (olive oil, sake, water, grainy mustard, soy sauce, honey or sugar) and mix well together.
Cut the chicken into bite sized pieces and season with salt and pepper. Put into a plastic bag with the rosemary.
Add the combined marinade from Step 1, and massage well with your hands over the bag.
Push the air out of the plastic bag, close it up and put in the refrigerator for 30 minutes to marinate. If you have the time, it tastes even better if you let it marinate for half a day or overnight.
Stack 2 sheets of aluminium foil together, and pinch up the 4 corners to make it into a kind of plate. Put in the chicken pieces skin side down, and put the rosemary sprigs from the marinade and butter on top.
Place on a grill (foil and all) and grill at medium heat for 10 to 15 minutes, until nicely browned but not burned.
Cooking times will vary depending on your grill so please watch the chicken and adjust.
In this photo I've added 2 small potatoes cut into fourths, placed between the chicken pieces and cooked together.
Story Behind this Recipe
I wanted to use the rosemary that I'm growing in my garden!
If you put water in the marinade the meat will absorb some of it, preventing it from getting tough when it's cooked. In the photo I show the chicken with potatoes. Cut 2 small potatoes into 4 pieces and cook them along with the chicken in between the pieces. If the potatoes haven't cooked through yet when the chicken is done, leave the potatoes to cook a bit longer.