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Grilled Deviled Chickens Under a Brick

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Grilled Deviled Chickens Under a Brick

Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.

Ingredients

Serves 4

  • 4 baby chickens (poussins) or Cornish hens (about 1 1/4 pounds each), or 4 chicken breast halves
  • 3 lemons, plus wedges for garnish
  • 4 cloves garlic, peeled and smashed
  • 1 tablespoon crushed red-pepper flakes or to taste
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 cup olive oil
  • Salt to taste

Directions

  1. If using whole chickens, use kitchen shears to cut along one side of the backbone of each chicken. Then cut along the other side to remove backbone; discard it. Open the chickens, skin side up, on a clean surface. Press down to flatten. Place in a large bowl.
  2. Thinly slice 2 lemons. Squeeze the juice of remaining lemon and add both to bowl with chickens. Add remaining ingredients, except salt, and toss. Refrigerate, covered, 30 minutes or overnight.
From Martha Stewart Living, July/August 1996

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