Ingredients
Directions
•In a small mixing bowl combine Olive Oil, Garlic, Rosemary, Sage, Pepper Flakes, & Lemon Juice. Place chicken in a shallow dish or sealable plastic storage back and pour mixture over chicken. Coat chicken thoroughly and refrigerate for 1 -2 hours to marinate.•30 minutes prior to cooking prepare a hot charcoal or gas grill.
•To cook add Oak wood chips (not soaked) to the gas grill (in a vented aluminum foil poach) or directly to coals. Oil grates well with vegetable oil using tongs and a paper towel coated with the oil. Remove chicken from bag, season with Kosher Salt & Pepper. Arrange Chicken on the hot grates skin side down.
•Place 1 Brick on top of each chicken breast. Grill the Breast until cooked (4 to 6 minutes per side) rotating the breast 90 degrees after 2-3 minutes on each side to create an attractive cross-hatch pattern.
