Chicken or 4 bone-in chicken breasts, about 3 pounds
1/4
c
Extra-virgin olive oil
1
ts
Crushed red pepper flakes
2
Lemons; washed, sliced
6
lg
Cloves garlic; smashed
Non-stick vegetable oil cooking spray
1
ts
Salt
2
Bricks; wrapped in aluminum foil
INSTRUCTIONS
Preparation time: 25 minutes Marinating time: 2 hours or overnight Cooking
time: 34-38 minutes
From "Italian Grilling," by Jean Galton (Broadway). This method of pressing
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 resealable plastic bag. Drizzle with
olive oil, pepper flakes, half of the lemon slices and garlic. Refrigerate
at least 2 hours or 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
minutes. Turn chicken over, replacing bricks, and grill until juices run
clear, about 15 minutes.
4. Remove chicken from grill and let stand 10 minutes before serving. Place
remaining slices of lemon on grill for 2 to 4 minutes per side, until
lightly browned. Garnish chicken with lemon slices before serving.
Nutrition information per serving: Calories ....... 320 Fat ........... 21
g Cholesterol .. 83 mg Sodium ...... 650 mg Carbohydrates .. 2 g Protein
....... 30 g
From Chicago Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter
by Rrairie@aol.com on Aug 14, 1997
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