- Portion size 4 servings
- 1/4 cup olive oil
- 4 cloves garlic minced
- 2 tablespoons finely chopped fresh oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon hot pepper flakes
- 1 chicken (3 lb/1.5 kg)
In small bowl, combine oil, garlic, oregano, salt, pepper and hot pepper flakes; set aside. Using kitchen scissors, cut chicken down each side of backbone; remove backbone. Turn breast side up; press firmly on breastbone to flatten chicken. Tuck wings behind back. Place in shallow dish.
Brush oil mixture all over chicken. Cover and refrigerate for at least 4 hours or for up to 24 hours.
Wrap 2 bricks in foil. Place chicken, skin side down, on greased grill over medium heat. Place bricks on chicken. Close lid and cook for 20 minutes.
Wearing oven mitts, remove bricks. Using tongs, turn chicken over. Replace bricks; cook for about 20 minutes or until juices run clear when thigh is pierced.
Transfer chicken to cutting board; cover loosely with foil and let stand for 10 minutes. Using chef's knife or clean kitchen scissors, cut into 2 breast and 2 leg portions.