- 1⁄4 cup olive oil
- Grated zest and juice of 1 lemon
- 1 tsp red pepper flakes
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1 whole chicken, back removed, split in half (you can ask the butcher at the meat counter to do this for you)
- 2 lemons, halved
- 2 bricks, covered in aluminum foil
- Combine the olive oil, lemon zest and juice, pepper flakes, salt, and pepper in a large bowl, baking dish, or sealable plastic bag. Add the chicken and turn to coat.
- Cover the bowl or seal the bag, and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- Preheat a grill (you want a nice medium-low heat).
- Remove the chicken from the marinade and place on the grate, skin side up.
- Cover the grill and cook for 10 minutes, until the chicken is lightly charred.
- Flip the chicken over, then place a brick on top of each half so that it presses the chicken firmly and evenly against the grate.
- Cook for another 15 to 20 minutes, until the skin is thoroughly browned and crisp and the meat pulls away easily from the bone. (If the grill flares up, move the chicken to a cooler part of the grill.)
- While the chicken cooks, toss on the lemon halves, cut side down, and grill until charred and juicy.
- Separate each breast from the chicken leg by making a cut right at the thigh bone. Serve each of the four pieces of chicken with a grilled lemon half.
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