Grilled Deviled Chicken Under a Brick

1. 1

   If using whole chickens, use kitchen shears to cut along one side of the backbone of each chicken.

2. 2

   Then cut along the other side of the backone, discard it.

3. 3

   Open the chickens, skin side up, on a clean surface.

4. 4

   Press down to flatten.

5. 5

   Place in large bowl.

6. 6

   Thinly slice 2 lemons.

7. 7

   Squeeze the juice of the remainig lemon and add both to bowl with chickens.

8. 8

   Add remaining ingredients, except salt, and toss.

9. 9

   Refrigerate, covered, 30 minutes or overnight.

10. 10

    Heat a grill to medium got.

11. 11

    Wrap 4 bricks with aluminum foil (a large heavy skillet can also be used).

12. 12

    Remove chickens from marinade; salt both sides.

13. 13

    Brush grill with oil; transfer chickens to the grill, skin side up, and place bricks on top of chickens.

14. 14

    Grill 10-15 minutes per side, untilskin is dark brown and juices run clear when chicken is pierced.

15. 15

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.