Chicken Under Brick

By littlefish

Ask the butcher to remove the backbone so will like flat on grill. A cast iron skillet work great instead of brick.

Ingredients

• 1 T fresh lemon juice
• 1 t coarse salt
• 1 t sweet smoked paprika
• 1 t dried oregano
• 1 t minced garlic
• 1/2 t crushed red pepper
• 1/4 c olive oil
• 1 (3 lb) chicken, backbone removed

Details

Servings 4

Preparation

Step 1

Combine all ingredients except chicken; mix well. Place chicken breast side up on rimmed baking sheet. Flatten, folding wing tips under and arranging thighs next to breast. Slash the breast twice and the legs and thighs once about 1/2" deep. Rub marinade over chicken; cover and refrig 8 hours. Bring to room temp before grilling.

Cover brick with foil. Heat grill to medium.

Place chicken on grill rack breast side up. Place brick on top. Cook 10 min or until browned. Remove brick, flip chicken over and grill over low heat until juices run clear when thigh is pierced, about 25 min. Transfer to cutting board and let stand 10 min before serving.