Recipe courtesy of Bobby Flay
Episode: Spaghetti Park
Save Recipe Print
Total:
40 min
Prep:
10 min
Inactive:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Inactive:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Grilled Spatchcocked Greek Chicken

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Lemon and Herb Marinated Grilled Chicken Thighs

Recipe courtesy of Anne Burrell

Pat's Beer Can Grilled Chicken

Recipe courtesy of The Neelys

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Garlic Roast Chicken with Rosemary and Lemon

Recipe courtesy of Rachael Ray

Jerk Chicken

Recipe courtesy of Cheryl Smith

Browse Reviews By Keyword

          Latest Stories