Ingredients
- 4 boneless, skinless chicken breast halves
- 1 tea. coarse salt
- 1 tea., pepper
- 1/2 - 1 tea. red pepper flakes
- 1 Tbsp. chopped garlic
- 1 Tbps. chopped fresh rosemary
- juice of 1 lemon
- 1/4 cup olive oil
- 4 bricks, wrapped in foil
Preparation
Step 1
Rinse chicken breasts under cold water, then blot dry with paper towels. Sprinkle on both sides with salt, pepper and hot red pepper flakes.
Sprinkler the breasts with the garlic and rosemary, patting them on with your fingers. Arrange the breasts in a nonreactive baking dish. Pour the lemon juice and oil over them and marinade in refrigerator 30-60 minutes, turing serveral times.
Set up the grill for direct grilling an preheat to high.
Brush and oil grill grate. Arrange chicken breasts on the hot grate, and place bricks on top.
Grill breasts until cooked, 3-4 minutes per side, roatating breasts 90 degrees after 2 minutes on each side to make atractive crosshatch marks.
Grill until thermometer reads 165 degrees.