Yummy grilled recipe courtesy of John. A couple notes on this recipe: 1) It took considerably longer to cook than specified (it’s possible our chicken wasn’t completely defrosted, but still) and 2) Next time, I think we’ll save some of the marinade to toss with the chicken afterwards so the lemon and rosemary permeates more.
1 cup olive oil
1/4 cup fresh lemon juice
6 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
1 (3-pound) chickens, butterflied
Salt and freshly ground black pepper
Lemon wedges, for garnish
Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Optional: Reserve half of marinade for later. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Now, we cooked the chicken 20-25 minutes per side, so basically just cook until internal temperature reaches 160-165 degrees. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.