Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Grilled Deviled Chickens Under a Brick 4.0 (4) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print