Bricked Rosemary Chicken With Lemon – Bobby Flay
'*To Butterfly Chicken:' / 'Combine the parsley with the remaining 2 teaspoons lemon zest / 'Heat your grill to medium. Wrap 4 bricks in aluminum foil and set aside.Remove the chickens from the marinade / 'Transfer the chickens to a cutting board and let rest for 10 minutes. Cut into quarters and sprinkle with the fresh lemon mixture. Serve with grilled lemon wedges.' / ['Whisk together the oil / 1 tablespoon of the zest / 1 tablespoon rosemary / 1/4 teaspoon of the salt / 4 cloves of garlic / 6 cloves of the garlic / and 1/4 teaspoon of the pepper in a small bowl and set aside.' / and 3 tablespoons of the rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.' / and replace the bricks. Close the cover and continue cooking for 8 to 10 minutes until cooked through (160 to 170 degrees F).' / break the breastbone to flatten the chicken.'] / lemon juice / shaking off the excess / turn the chickens over
“A Tuscan classic! The brick technique ensures a crisp exterior with a moist and juicy interior. The sprinkling of lemon zest and herbs keeps it …