Tuscan Grilled Chicken Under a Brick

By susanwadle

Ingredients

• 1 small clove garlic
• 1 Tbs. fresh sage
• 1/2 Tbs. fresh rosemary
• 1/4 tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 4 8-oz. bone-in, skin-on chicken breast halves
• Extra-virgin olive oil
• Vegetable oil for the grill
• 1 medium lemon, sliced into 4 wedges for garnish

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Prepare a gas or charcoal grill fire for direct grilling over medium heat (350°F). Wrap four bricks in heavy-duty aluminum foil.

If using a charcoal grill, sprinkle 1 cup of unsoaked wood chips (preferably oak) over the coals. Replace the grill grate. If using a gas grill, use two layers of heavy-duty aluminum foil to make
a V-shaped packet to hold the wood chips. Set the foil packet between
two burners and add the chips to the foil packet. Replace the grill
grate.

Using grill mitts or tongs, remove the bricks, flip the chicken over, and replace the bricks. Continue to grill (covered if using a gas grill) until an instant-read thermometer inserted in a thick part of a breast reads 165°F, 8 to 10 minutes more.

Transfer the chicken breasts to a platter or plates and drizzle with additional olive oil. Serve with the lemon wedges and the remaining herb salt on the side.