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1
In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary and thyme.
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2
Mix to combine and set aside.
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3
Place the chickens on a cutting board.
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4
With a boning knife, cut along the backbone and remove.
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5
Place the chickens breast side down and using the heel of your hand, push down to break the breastbone and flatten.
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6
Tuck the wing tips behind the joint of the wing that meets the breast.
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7
Place chickens in a 1-gallon resealable plastic bag and add the marinade.
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8
Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat.
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9
Preheat the oven to 500 degrees F, wrap 4 bricks with aluminum foil and preheat the bricks for 20 minutes.
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10
(Alternately, heat the bricks on the grill for 20 minutes.)
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11
Preheat a grill to medium heat.
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12
Remove the chickens from the marinade and season on both sides with the Essence, salt and pepper.
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13
Place the chickens, skin side down, on the grill.
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14
Place 2 bricks on each chicken to cover completely and flatten.
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15
Cook for 6 minutes, turn 90 degrees and cook, for 6 minutes to get good grill marks.
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16
Remove the bricks and turn the birds.
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17
Cook on the second side for 4 minutes, then turn 90 degrees and cook for an additional 4 minutes.
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18
Remove from the grill, transfer to a roasting pan and place in the oven for 5 minutes, or until the chicken is just cooked through.
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19
Remove from the oven, place on a cutting board and let rest for 5 minutes.
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20
Cut each bird in half lengthwise.
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21
Adjust the seasoning, to taste, and serve while hot.
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22
Combine all ingredients thoroughly.
