Good Lifestyle

Throw outBottled barbecue sauce! Italians have understood a magical way of grillingchicken This implies any special sauce or condiments; In fact, everything you really need is a brick or two and an aluminum foil. Whoever has placed the first brick in backbone was smart enough to recognize that the extra weight made it possible to press the bird uniformly - and with force - against the grill, which translates into a bird more successful with a skin thinner - A winning victory in our book.

Nutrition:280 calories, 8 g of grease (2 g saturated), 780 mg of sodium

Serves 4

You will need

1/4 cup of olive oil
Grated zest and juice of 1 lemon
1 C. Tea of ​​red pepper flakes
1 C. TSP salt
1/2 c. Trette pepper black
1 whole chicken, removed in withdrawal, divided in two (you can ask butcher at the meat counter to do it for you)
2 lemons, cut in two
2 bricks, covered with aluminum foil

How to do it

1. Combine olive oil, lemon zest and fruit juice, pepper flakes, salt and pepper in a large bowl, a pastry dish or a sealeable plastic bag. Add the chicken and turn into a coat.
2. Cover the bowl or seal the bag and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
3. Preheat a grill (you want a nice weak medium heat).
4. Remove the chicken from the marinade and place on the grid, the skin of the skin.
5. Cover the grill and cook for 10 minutes until the chicken is slightly carbonized.
6. Return the chicken, then place a brick on each half so that it firmly supports the chicken firmly and uniformly against the grid.
7. Cook for 15 to 20 minutes, until the skin is carefully brown and crispy and the meat easily moves away from the bone. (If the grill stops, move the chicken into a colder part of the grill.)
8. While the kitchen chicken, mix on the halves of lemon, cut laterally and grilled until tanks and juicy.
9. Separate each chest of the chicken leg by cutting right to the bone of the thigh. Serve each of the four pieces of chicken with half a grilled lemon.

Eat

Brick cooking can be the most crudaise, the most rudimentary tools, but a robust and aluminum wrapped brick is useful in the kitchen. Try placing on a pork chop or a flank steak in a cast iron-pressure pan will give a nicely caramelized crust.

Better still, it is perfect for making a panini: simply place the sandwich in a hotcast iron, Top with a brick, cook for 2 or 3 minutes, then go back and repeat.