Tuscan Grilled Chicken Under A Brick Recipe

Ingredients

• 1 small clove garlic
• 1 tbs. fresh sage
• 1/2 tbs. fresh rosemary
• 1/4 tsp. crushed red pepper flakes
• kosher salt and freshly ground black pepper
• 4 8-oz. bone-in, skin-on chicken breast halves
• extra-virgin olive oil
• vegetable oil for the grill
• 1 medium lemon, sliced into 4 wedges for garnish
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• Instructions  
• In a food processor, pulse the garlic, sage, rosemary, pepper flakes, 1-1/2 Tbs. salt, and 1 tsp. pepper until finely chopped.
  Pat the chicken breasts dry with paper towels. Lightly brush both sides of the chicken with olive oil and season each breast with 1 tsp. of the herbed salt. Let stand at room temperature while preparing the grill.
  Prepare a gas or charcoal grill fire for direct grilling over medium heat (350°F). Wrap four bricks in heavy-duty aluminum foil.
  If using a charcoal grill, sprinkle 1 cup of unsoaked wood chips (preferably oak) over the coals. Replace the grill grate. If using a gas grill, use two layers of heavy-duty aluminum foil to make a V-shaped packet to hold the wood chips. Set the foil packet between two burners and add the chips to the foil packet. Replace the grill grate.
  Clean the grate with a wire brush and, using tongs, wipe the grate with a paper towel or cloth dipped in oil.
  Arrange the breasts skin side down on the grill on a diagonal to the grate. Put a brick on top of each chicken breast. Grill (covered if using a gas grill) until the skin is crisp and golden-brown, 8 to 10 minutes. If flare-ups occur, move the chicken to a different part of the grill.
  Using grill mitts or tongs, remove the bricks, flip the chicken over, and replace the bricks. Continue to grill (covered if using a gas grill) until an instant-read thermometer inserted in a thick part of a breast reads 165°F, 8 to 10 minutes more.
  Transfer the chicken breasts to a platter or plates and drizzle with additional olive oil. Serve with the lemon wedges and the remaining herb salt on the side.