Chicken under a brick

I made this the other night for dinner and it was excellent! Ian said that his piece was a little dry but mine was perfect!

• 2 chicken breasts
• 1/4 c olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon cayenne
• 4 bricks wrapped in foil

The original recipe called for cutting the chicken in half, but I didn't do this. Cut chicken breasts in half and trim excess fat. Place other ingredients and chicken in resealable bag (Ziploc freezer bag) Refrigerate for 1 hour. Preheat grill. Remove chicken from marinade and place on hot, oiled grill. Place brick on top of each piece of chicken. Grill for 2 minutes. Lift brick, be sure to use a thick oven mitt, and turn chicken 90 degrees. (This will create beautiful grill marks). Replace bricks. After another 2 minutes flip chicken over. Again, after 2 minutes turn chicken 90 degrees. Test for doneness and remove from grill.

I served this with rice and broccoli. I can't wait to make it again. Probably next week!