Grilling chicken with a brick is the best tip we've ever gotten. Generally, we don't grill much chicken because it tends to overcook and dry out. However after we tried it the "a la Brick" way, the chicken came out fabulous and juicy (kind of like me!). It was so juicy and flavorful and it only takes about 8 to 10 minutes to grill. So if you don't have any bricks laying around in your house, go to the Home Depot and buy a couple. At about 60 cents each, a brick is going to be one of your favorite grilling tools.
INGREDIENTS
- 4 Chicken breasts, boneless and skinless (6 to 8oz. each)
- 1 TBSP. garlic (about 4 cloves) pressed through a garlic press
- 1 TBSP. fresh rosemary, chopped
- Red pepper flakes
- Kosher salt
- Fresh ground pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 to 2 bricks, wrapped in aluminum foil
- Generously season the breasts on both sides with salt, cracked black pepper, and hot pepper flakes. Sprinkle the breasts with garlic and rosemary, patting them in with your fingers. Arrange the breasts in a baking dish. Pour the lemon juice and olive oil over them and marinate in the refrigerator for 30 to 60 minutes, turning several times.
- Wrap your brick(s) in a couple of sheets of foil.
- Set up the grill for indirect grilling and preheat to high.
- Brush and oil the grill grate. Arrange the chicken breasts on the grate, all going the same way, at a 45 degree angle to the bars of the grate. Place a brick on top of the chicken.
Grill the breasts until cooked, 3 to 5 minutes per side, turning the breasts after 1-1/2 minutes to create an attractive cross-hatch of grill marks.
- Serve the grilled chicken with a side of grilled cabbage or a spinach salad.
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