Ingredients
- 4 boneless, skinless chicken breasts
- 1 tea. coarse salt
- 1 tea. cracked pepper
- 1/2 - 1 tea. hot red pepper flakes
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped fresh rosemary
- juice of 1 lemon
- 1/4 cup olive oil
- 4 bricks, wrapped in foil
Preparation
Step 1
Rinse and pat dry chicken breasts. Sprinkle on both sides with the salt, cracked pepper and red pepper flakes. Then sprinkle with the garlic and rosemary, patting them on with your fingers. Arrange breasts in a glass baking dish. Pour the lemon juice and oil over them and let marinate in the refrigerator, covered, for 30-60 minutes, turning several times.
Prepare grill.
Brush and oil the grate. Arrange the breasts on the hot grate, all facing the same direction, at a 45 degree angle to the bars of the grate.
Place a brick on top of each breast. Grill until cooked, 3-4 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks.
Grill to 165 degrees.