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Chicken Grilled Under A Brick




Source of Recipe


Gourmet Magazine - BBQ Issue 2004


Recipe Introduction


THE BEST grilled boneless, skinless chicken breasts you'll evertaste!


List of Ingredients




4 chicken breasts (6 to 8 ounces each)

MARINADE
1 teaspoon coarse sea salt
1 teaspoon cracked black peppercorns
1/2 teaspoon hot pepper flakes (1/2 to 1)
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh rosemary
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil

4 bricks, each wrapped in aluminum foil

Recipe



Trim any excess fat off the chicken breasts. 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 a baking dish or large plate. Pour the lemon juice and oil over them and marinate in the frig for 30 to 60 minutes, turning several times.

Set grill for indirect grilling and preheat to high. Brush and oil the grill grate. Arrange the chicken breasts on the grate, all going the same way, at a 45° angle to the bars of the grate. Place a brick on top of each. Grill the breasts until cooked, 3 to 5 minutes per side, turning the breasts after 1-1/2 minutes to create an attractive cross-hatch of grill marks.

NOTES: I only needed 1 brick for my 3 chicken breasts since my brick was long. Didn't follow recipe marinade ......used sea salt, chipotle seasoning, chopped garlice, fresh lemon juice and olive oil. PERFECT CHICKEN!! A KEEPER recipe!!