Name: Grilled Citrus Chicken Under a Brick
Yield: Makes 4 servings
Ingredients: 1 cup fresh orange juice; 1/3 cup fresh lime juice; 1/4 cup fresh lemon juice; 2 tablespoons olive oil; 1 tablespoon finely chopped fresh oregano; 3 teaspoons salt, divided; 2 teaspoons finely chopped fresh rosemary; 1 garlic clove, chopped; 1 whole chicken (about 3 3/4 pounds), neck and giblets removed, butterflied; 1 teaspoon Hungarian sweet paprika; 1 teaspoon black pepper; Nonstick vegetable oil spray; 1 1/2 oranges; 2 foil-wrapped bricks or 1 cast-iron skillet

Grilled Citrus Chicken Under a BrickTom Schierlitz

This is a traditional Tuscan method—bricks weigh down the butterflied chicken, resulting in even, quick cooking and crispy skin (you'll need two bricks for this recipe; wrap them in foil). If you don't have bricks, a cast-iron skillet will do the trick. Ask your butcher to butterfly the chicken for you.

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