cup olive oil
Grated zest and juice of 1 lemon
tsp. red pepper flakes
tsp. black pepper
whole chicken, back removed, split in half
bricks, covered in aluminum foil
1. Combine the olive oil, lemon zest and juice, pepper flakes, salt and pepper in a large bowl, baking dish or sealable plastic bag. Add the chicken and turn to coat. Cover the bowl or seal the bag and marinate tin the refrigerator for at least 30 minutes and up to 4 hours. 2. Preheat a grill (medium-low heat). Remove the chicken from the marinade and place on the grate, skin side up. Cover the grill and cook for 10 minutes, until the chicken is lightly charred. Flip the chicken over, then place a brick on top of each half so that it presses the chicken firmly and evenly against the grate. Cook for another 15-20 minutes, until the skin is thoroughly browned and crisp and the meat pulls away easily from the bone. (If the grill flares up, move the chicken to a collar part of the grill.) While the chicken cooks, toss on the lemon halves, cut side down, and grill until charred and juicy. 3. Separate each breast from the chicken leg by making a cut right at the thigh bone. Serve each of the four pieces of chicken with a grilled lemon half.