2 – 3 pounds Chicken, laid open
2/3 cup olive oil
4 teaspoons grated lemon zest (4 lemons)
2/3 cup freshly squeezed lemon juice
6 cloves garlic, mashed
2 tablespoons minced fresh rosemary leaves
Freshly ground black pepper
1. Stand the chicken upright and cut out the backbone with a large kitchen knife. Spread the chicken open on a board with the skin side down.
2. Sprinkle chicken with 1 teaspoon salt on each side.
3. Combine olive oil, lemon zest, lemon juice, garlic, rosemary and 1 teaspoon pepper in a glass dish. Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours.
4. Preheat grill when ready. Cover 2 bricks with tin foil.
5. Place the chicken on the grill skin side up, and weight it down with a sheet pan and the 2 bricks. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the pan and bricks, and cook for another 12 to 15 minutes, until skin is golden brown and the chicken is cooked through.
6. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the chicken in quarters, sprinkle with salt.
Fact BoxFor tender, succulent chicken that’s juicy inside and crispy outside, grab a couple bricks and fire up the grill. Why try? This cooking method turns out marvelously moist chicken and takes much less time than traditional roasting.
Foodie Byte: You can grill lemon halves on the cool side of the grill, cut side down, for the last 10 minutes. Squeeze lemon juice on chicken before serving.