Tuscan Grilled Chicken Under a Brick

Tuscan Grilled Chicken Under a Brick
Photo by Scott Phillips


  • Extra-virgin olive oil
  • ½ Tbs. fresh rosemary
  • Vegetable oil for the grill
  • 1 small clove garlic
  • Kosher salt and freshly ground black pepper
  • 4 8-oz. bone-in, skin-on chicken breast halves
  • 1 Tbs. fresh sage
  • + 2 more ingredients
    • 1 medium lemon, sliced into 4 wedges for garnish
    • ¼ tsp. crushed red pepper flakes

In a food processor, pulse the garlic, sage, rosemary, pepper flakes, 1-1/2 Tbs. salt, and 1 tsp. pepper until finely chopped. Pat the chicken breasts dry with paper towels. Lightly brush both sides of the chicken with olive oil and season each breast with 1 tsp. of the herbed salt. Let stand at...

View full recipe at Fine Cooking


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