Chicken Under Bricks

By Demi

Ingredients

• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tbsp finely chopped fresh oregano (or 1 tsp dried)
• 1 tsp each salt and pepper
• 1/2 tsp hot pepper flakes
• 1 chicken (3lb)

Details

Servings 4

Preparation

Step 1

In a small bowl, stir together oil, garlic, oregano, salt, pepper and hot pepper flakes; set aside.

Using kitchen scissors, but chicken down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back.

Place chicken in shallow dish. Brush with oil mixture. Cover and refrigerate for 4 hours.

Wrap 2 bricks in foil. Place chicken, skin side down, on greased grill over medium heat. Place bricks on chicken; close lid and grill for 20 minutes.

Wearing oven mitts, remove bricks. Using tongs, turn chicken over. Replace bricks; grill until juices run clear when thigh is pierced and thermometer inserted in thigh registers 185F, about 20 minutes. Transfer to cutting boards; tent with foil and let stand for 10 minutes.

Using chef's knife or clean kitchen scissors, cut into 2 breast and 2 leg portions.