Chicken Under a Brick

Ingredients

• 1 tbsp cracked black pepperNutrition
• 1/2 tbsp hot red pepper flakesNutrition
• 1 tbsp rosemary, choppedNutrition
• 1 tsp coarse saltNutrition
• 2 breasts, bone and skin removed large chicken breastsNutrition
• 1/4 cup extra virgin olive oilNutrition
• 1 lemon yields lemon juiceNutrition
• 2 cloves garlic, choppedNutrition

Directions

1. 1Rinse and dry the chicken breasts, then sprinkle them with the salt, pepper, red pepper, garlic, and rosemary.
2. 2Place them in a baking dish, pour on lemon juice and olive oil, and refrigerate for 30 minutes to an hour.
3. 3Wrap each of the bricks in aluminum foil. Brush the grill with a stiff wire brush.
4. 4Dip a paper towel (folded into a small square) in oil and, holding it with tongs, rub it over the rods of the grill to oil them.
5. 5Then place the chicken at a 45-degree angle to the rods and put the bricks on top.
6. 6Cook over high heat for 4 to 6 minutes per side, reorienting each breast every 2 minutes for a crosshatching effect.

Nutrition per serving

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