Pollo al mattone (chicken grilled under a brick) is one of Italy's great gifts to global barbecue. The weight of the brick gives the chicken a crisp, compact texture. If you love the traditional version, wait until you taste it grilled under a salt slab, which seasons the chicken while it cooks. Himalayan pink salt slabs are available at most cookware shops or online at amazon.com. If you'd prefer to use a foil-wrapped brick instead, sprinkle the chicken with an additional 1/4 teaspoon salt.
1 tablespoon finely chopped fresh rosemary
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper
3/8 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1 (12 x 8-inch) salt slab
Lemon wedges (optional)
How to Make It
Preheat grill to high heat.
Combine first 7 ingredients in a small bowl, stirring with a whisk. Place chicken in a large zip-top plastic bag. Add juice mixture; seal bag. Turn bag to completely coat chicken. Refrigerate 20 minutes.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Place salt slab on top of chicken; grill 5 minutes on each side or until chicken is done. Serve with lemon wedges, if desired.
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