Brick Grilled Lemon Rosemary Chicken Recipe

1. 1

   Wash chicken and pat dry.

2. 2

   Remove neck, liver and heart and pull out excess fat.

3. 3

   With poultry shears, cut along each side of backbone and remove.

4. 4

   Pull bird open and turn skin side up on counter.

5. 5

   Press chicken, using a heavy frying pan if necessary, to flatten its rib cage.

6. 6

   Mix all other ingredients in a glass or possibly ceramic dish large sufficient to hold chicken.

7. 7

   Place chicken in marinade, turning to coat completely.

8. 8

   Cover dish with plastic wrap and chill at least 2 hrs or possibly up to 1 day.

9. 9

   Preheat grill to medium warm (when you can hold your hand 5 inches above grill for 5 to 6 seconds).

10. 10

    With a wadded paper towel, oil grate liberally.

11. 11

    Place chicken, skin-side down, on grill.

12. 12

    On top of the chicken, place a heavy cookie sheet or possibly roasting pan, weighted with 3 or possibly 4 bricks.

13. 13

    Cover grill and cook about 20 min, till skin is well-browned.

14. 14

    Remove pan, turn chicken over and grill, covered, about 10 min more without weights.

15. 15

    Use an instant-read thermometer to measure internal temperature of bird at thickest part of thigh.

16. 16

    It should read at least 165 degrees.

17. 17

    Remove chicken from grill, cover with foil and let rest 5 min before carving and serving.

18. 18

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.