This is one of our favorite recipes from our book Cook the Part: Delicious, Interactive and fun Team Cooking and is the main dish in the Tuscan Farmhouse Dinner. It’s perfect for a holiday BBQ. Not too time consuming so you can still enjoy the company of your guests.
CHICKEN UNDER A BRICK
8 large chicken breast halves, boneless with skin on
12 garlic cloves, crushed
2 teaspoons dried oregano
1 teaspoon crushed red pepper
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
1 ½ cups olive oil
2 teaspoons kosher salt
3 tablespoons grill rub
Canola oil spray for grilling
8 bricks wrapped in foil
Rosemary sprigs or basil leaves for garnish
Wash and dry chicken. Place breasts, one at a time, into a large sealable plastic bag and, using covered bricks, pound to ½” thickness. Remove from bag and repeat.
Place garlic, oregano, red pepper, rosemary and thyme in a
Divide the marinade and prepared chicken equally between 2 large sealable plastic bags and turn until chicken is coated.
Refrigerate in marinade until ready to grill.
Spray grill rack with canola oil.
Grill and serve.
Remove chicken from marinade. Sprinkle with salt and rub.
Place chicken skin-side down on grill. Top each breast with a covered brick and grill until skin is brown and crispy, approximately 5 minutes. Turn chicken and grill until done, another 2 minutes or so.
Remove to platter and cover with foil until ready to serve.