Chicken under a brick
A juicy, lemony summer chicken that couldn’t be easier to prepare…Under a brick!
2 (4-pound) whole chickens, split and backbone removed
4 cloves garlic, sliced
1⁄2 cup fresh oregano leaves
1⁄2 cup olive oil
3/4 cup fresh lemon juice
1 teaspoon coarse salt
2 bricks wrapped in foil
Goat Cheese Stuffed Tomatoes (get the recipe)
Rinse chicken under cold water. Pat dry. Combine garlic, oregano, olive oil, lemon juice, and salt in large dish. Add chicken; cover and chill at least 3 hours or overnight.
Lightly oil grill and preheat to medium-low heat. Place chicken skin side down on grill. Brush with marinade. Place bricks on chicken. Close lid and cook 15 minutes. Turn chicken and continue to cook 20 to 25 minutes or until no longer pink inside. Remove bricks and place chicken on cutting board. Cut into quarters.
To split and remove the backbone, use kitchen shears. Cut through ribs on either side of the backbone and remove it. Turn the chicken breast side up, and with your palm, press hard over the breast bone to flatten chicken.