Chicken Grilled Under A Brick

Recipe Ingredients

2		Bricks
4		Chicken breast halves - (6 to 8 oz ea)
1 teaspoon	5ml	Coarse sea salt
1 teaspoon	5ml	Cracked or coarsely-ground
		Black peppercorns
1/2 teaspoon	2.5ml	Hot-pepper flakes - (to 1)
2		Garlic cloves - (to 3) - finely chopped
1 tablespoon	15ml	Chopped fresh rosemary
1/4 cup	59ml	Freshly-squeezed lemon juice
1/3 cup	78ml	Extra-virgin olive oil

Recipe Instructions

Wrap bricks in aluminum foil (with shiny side out for better heat reflection).

Trim any sinews or excess fat off chicken. Generously season breasts on both sides with salt, cracked black pepper and hot-pepper flakes. Sprinkle breasts with garlic and rosemary, patting them in with your fingers. Arrange breasts in baking dish. Pour lemon juice and olive oil over them. Cover and refrigerate 30 to 60 minutes, turning several times.

Set up grill for direct grilling, and preheat to high. In best of all worlds, you'd build your fire with oak chunks. Alternatively, you can toss some wood chips or chunks on the fire.

Brush and oil the grill grate. Arrange chicken breasts on the grate, all going the same way, at a 45-degree angle to the bars of the grate. Place 2 breast halves under each brick. Grill chicken until done, 3 to 5 minutes a side, rotating each breast a quarter turn after 2 minutes to create an attractive cross-hatch of grill marks.

This recipe yields 4 servings.

Source:
St. Louis Post-Dispatch, 07-23-2001

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