Description
Grilled chicken gets extra juicy and flavorful when weighted down with a brick. A simple marinade makes this recipe a winner.
Ingredients
Units
Scale
- 1 chicken (1 kg) chicken
- Kosher salt
- 1/3 cup olive oil
- 2 lemons, zest and juice
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh rosemary
- Freshly ground black pepper
- 1 lemon, halved
Instructions
- Salt each side of the chicken.
- Prepare a marinade by mixing olive oil, lemon zest, lemon juice, garlic, rosemary, and pepper.
- Pour the lemon marinade into a resealable gallon-sized bag and place the chicken inside; zip close and massage the marinade into the chicken, then place the zipped bag onto a plate or rimmed sheet pan. Refrigerate overnight.
- When ready to grill, remove chicken from marinade and pat dry with paper towels; discard any remaining marinade.
- Place the chicken skin side up, onto prepared grill and weigh it down with a brick wrapped in aluminum foil; cook for 15 minutes. Turn the chicken skin side down, weigh it down again with the brick, and cook for another 15 minutes.
- When 10 minutes of cooking remains, place the lemon halves on the grill, cut side down. Remove the chicken, cover with aluminum foil, and allow to rest for 5 minutes.
- Sprinkle with salt and serve with the grilled lemon halves.
Notes
- For even cooking, ensure your brick is heavy enough to maintain consistent contact with the chicken.
- If fresh rosemary is unavailable, 1 teaspoon of dried rosemary can be used as a substitute.
- Leftover chicken can be shredded and used in salads or sandwiches for up to 3 days when stored properly in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 150