Instructions: Wrap bricks in aluminum foil (with shiny side out for better heat reflection).

Trim any sinews or excess fat off chicken. Generously season breasts on both sides with salt, cracked black pepper and hot-pepper flakes. Sprinkle breasts with garlic and rosemary, patting them in with your fingers. Arrange breasts in baking dish. Pour lemon juice and olive oil over them. Cover and refrigerate 30 to 60 minutes, turning several times.

Set up grill for direct grilling, and preheat to high. In best of all worlds, youd build your fire with oak chunks. Alternatively, you can toss some wood chips or chunks on the fire.

Brush and oil the grill grate. Arrange chicken breasts on the grate, all going the same way, at a 45-degree angle to the bars of the grate. Place 2 breast halves under each brick. Grill chicken until done, 3 to 5 minutes a side, rotating each breast a quarter turn after 2 minutes to create an attractive cross-hatch of grill marks.

This recipe yields 4 servings.

Comments:
This recipe features traditional Italian seasonings: coarse sea salt, cracked black peppercorns, hot pepper flakes, fresh garlic, rosemary, fresh lemon juice and extra-virgin olive oil.

To make a Mexican-style chicken under a brick, substitute sliced jalapeno or chipotle chilies for the hot-pepper flakes, cilantro for the rosemary and lime juice for the lemon juice.

To make an Asian-style chicken under a brick, use ginger, garlic, green onions and five-spice powder, substituting sesame oil for the olive oil.

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