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Add a photoServings: 4
Ingredients
- 1 x Chicken or possibly 4 bone-in chicken breasts, about 3 pounds
- 1/4 c. Extra-virgin extra virgin olive oil
- 1 tsp Crushed red pepper flakes
- 2 x Lemons, washed, sliced
- 6 lrg Cloves garlic, smashed Non-stick vegetable oil cooking spray
- 1 tsp Salt
- 2 x Bricks, wrapped in aluminum foil
Directions
- Preparation Time: 25 min Marinating time: 2 hrs or possibly overnight
- Cooking Time: 34-38 min
- the meat while cooking yields very moist chicken and crispy skin. Although the original recipe calls for halving a whole chicken, we found it worked well with bone-in chicken breasts as well.
- 1. Place whole chicken breast side down on cutting board. Split along 1 side of backbone. Place chicken skin side up and press down with your hand to flatten.
- 2. Place chicken in non-metal bowl or possibly resealable plastic bag. Drizzle with extra virgin olive oil, pepper flakes, half of the lemon slices and garlic. Chill at least 2 hrs or possibly overnight, turning occasionally.
- 3. Prepare grill for medium-low fire. Spray grill rack with non-stick vegetable oil cooking spray before placing over fire. Remove chicken from marinade, discarding lemon and garlic; sprinkle with salt. Place chicken flat on grill, skin side down, and place bricks on top. Cover and grill 15 min. Turn chicken over, replacing bricks, and grill till juices run clear, about 15 min.
- 4. Remove chicken from grill and let stand 10 min before serving. Place remaining slices of lemon on grill for 2 to 4 min per side, till lightly browned. Garnish chicken with lemon slices before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 4 servings | |
| Calories 184 | |
| Calories from Fat 149 | 81% |
| Total Fat 16.77g | 21% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 22mg | 7% |
| Sodium 604mg | 25% |
| Potassium 99mg | 3% |
| Total Carbs 1.47g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.41g | 0% |
| Protein 7.43g | 12% |
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