Rosemary Bricked Grilled Chicken

1. 1

   Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish.

2. 2

   Add the chickens and turn to coat.

3. 3

   Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

4. 4

   Preheat the grill to medium.

5. 5

   Wrap 4 bricks in aluminum foil and set aside.

6. 6

   Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides.

7. 7

   Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken.

8. 8

   Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens.

9. 9

   Close the cover and continue cooking for 8 to 10 minutes or until cooked through.

10. 10

    Let rest for 10 minutes and cut into quarters.

11. 11

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.