Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Grilled Deviled Chickens Under a Brick 4.0 (4) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: MARIA ROBLEDO Servings: 4 Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy. Ingredients 4 baby chickens (poussins) or Cornish hens (about 1 ¼ 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 ½ cup olive oil Salt, to taste Directions 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. 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. Heat a grill to medium hot. Wrap 4 bricks with aluminum foil (a large heavy skillet can also be used). Remove chickens from marinade; salt both sides. Brush grill with oil; transfer chickens to the grill, skin side up, and place bricks on top of chickens. Grill 10 to 15 minutes per side, until skin is dark brown and juices run clear when chicken is pierced. Serve garnished with lemon wedges. Print