GRILLED LEMON ROSEMARY BRICK CHICKEN
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This pungent marinade needs a day to permeate the chicken...but you'll see that it's so worth it once you taste the grilled goodness! You'll need a brick (wrapped in foil) or a cast iron skillet to weigh the chicken down on the grill. For a delicious, edible garnish, char a bunch of grapes on the grill for just 30-seconds at the end of grilling and use them to adorn the platter with the chicken.
- One 4-pound chicken, back bone removed and flattened
- 1/3 cup olive oil
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
- 4 garlic cloves, minced
- 1 tablespoon freshly minced rosemary
- 1 tablespoon freshly minced thyme leaves
- Salt and freshly ground pepper
- 2 lemons, cut in half
- Season the chicken liberally with salt and pepper. In a small mixing bowl, combine the olive oil, lemon zest, lemon juice, chopped garlic, rosemary and thyme. Stir to combine. Place the chicken in a large resealable plastic bag and pour the marinade over the chicken. Pour the marinade over the chicken and refrigerate overnight.
- When ready to party, fire up the grill to medium-low. Place the chicken skin side up and cook for 15 minutes, or until the underside is golden brown. Turn the chicken skin side down, and place the weight on top of the chicken. Cook for another 15 to 20 minutes, or until the skin is rich golden brown in color.
- Turn the chicken over and increase the heat on the grill to medium-high. Allow the chicken to continue cooking and place the lemon halves, cut side down, on the grill, for about 1 to 2 minutes or until they turn golden and marked. Remove the grilled lemons to a serving platter.
- Test the chicken for doneness; a meat thermometer should register 160ºF in the breast and 170ºF in the thigh. Remove the chicken to the platter and let it rest for 5 minutes before carving and serving.