Lemon-Rosemary Chicken Under a Skillet

1. 1

   In a shallow glass or ceramic baking dish, sprinkle both sides of the chicken with the salt, pepper, garlic and rosemary and rub the seasonings in thoroughly.

2. 2

   Pour the olive oil and lemon juice over the chicken and refrigerate for 1 hour, turning every 15 minutes.

3. 3

   Light a grill.

4. 4

   Lightly brush the grate with oil and arrange the chicken breasts on the grate, skin side down, with the breast tips facing in the same direction at a 45 angle to the bars of the grate.

5. 5

   Set a large cast-iron skillet on top of the breasts and grill over a medium-hot fire for 8 minutes; rotate the chicken breasts a quarter turn after 4 minutes to make attractive crosshatched grill marks.

6. 6

   Flip the chicken breasts and repeat, grilling them until they are cooked through, about 8 minutes longer.

7. 7

   Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.