Yield: 4 Servings
|1 \N||Chicken or 4 bone-in chicken breasts, about 3 pounds|
|¼ cup||Extra-virgin olive oil|
|1 teaspoon||Crushed red pepper flakes|
|2 \N||Lemons; washed, sliced|
|6 larges||Cloves garlic; smashed|
|\N \N||Non-stick vegetable oil cooking spray|
|2 \N||Bricks; wrapped in aluminum foil|
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@... on Aug 14, 1997