In a blender or food processor (no need to chop): Process olive oil, garlic, shallot, sherry, Tabasco, rosemary, lemon juice, lemon zest (the colored peel), pepper, and paprika.

By hand: Mix ingredients same as above, but chop/mince when required.

Marinate for 1 hour in refrigerator. Remove chicken from marinade and arrange on a baking sheet or in a shallow baking pan. Strain marinade with a fine sieve and distribute/brush garlic, herbs, etc. from marinade over chicken. (For safety, always cook chicken for more than 10 minutes after using marinade.)

Spray chicken with olive oil spray. Sprinkle lightly with garlic powder, extra paprika and parsley.

Broil for 10-15 minutes or until chicken at center reads 160°F on an instant read thermometer. This chicken may also be grilled. When using a grill, spray chicken on both sides with olive oil. Wipe grill grates with olive or vegetable oil to prevent sticking.

Easy clean-up: Arrange chicken on aluminum foil sprayed with olive oil.

Serves 4.