Chicken Under a Brick

Ingredients

• 1 tbsp cracked black pepper
• 1/2 tbsp hot red pepper flakes
• 1 tbsp rosemary, chopped
• 1 tsp coarse salt
• 1/4 cup extra virgin olive oil
• 2 breasts, bone and skin removed large chicken breasts
• 1 lemon yields lemon juice
• 2 cloves garlic, chopped

Directions

1. Rinse and dry the chicken breasts, then sprinkle them with the salt, pepper, red pepper, garlic, and rosemary.
2. Place them in a baking dish, pour on lemon juice and olive oil, and refrigerate for 30 minutes to an hour.
3. Wrap each of the bricks in aluminum foil. Brush the grill with a stiff wire brush.
4. Dip a paper towel (folded into a small square) in oil and, holding it with tongs, rub it over the rods of the grill to oil them.
5. Then place the chicken at a 45-degree angle to the rods and put the bricks on top.
6. Cook over high heat for 4 to 6 minutes per side, reorienting each breast every 2 minutes for a crosshatching effect.