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Chicken Under a Brick

2 Large boneless, skinless whole chicken breasts
1 tsp coarse salt
1 tsp cracked black pepper
1/2 tsp hot red pepper flakes
1 Tbsp minced garlic
1 Tbsp chopped Rosemary
1 large lemon, juiced
1/4 cup extra-virgin olive oil
2 clean bricks (not really necessary)

Rinse and dry the breasts, then sprinkle them with the salt, pepper, red pepper flakes, garlic, and rosemary. Place the chicken in a baking dish, pour on lemon juice and olive oil, and refrigerate for 30 minutes to an hour.

Wrap each of the bricks in Aluminum foil. Place chicken on grill with brick on top. Cook over high heat for 4 to 6 minutes per side.

Sesame-Grilled Asparagus goes great with this dish.

Published inEntreesRecipes