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Ingredients Jump to Instructions ↓

  1. 4 small chickens. olive oil

  2. 1/3 lemons

  3. 1 juiced,

  4. 2 halved 1 teasp.red or black pepper.

  5. 4 toes garlic minced.brickes

Instructions Jump to Ingredients ↑

  1. butterfly the chickens.place the minced garlic under the skins of the flattened butterfly chickens.in a lg bowl,wisk the oil and lemon juice.place all over the chickens.season liberally with the red or black pepper.refrigerate for 30 min.preheat the grill,or cast iron pan.place the chickens skin side down.place brick on top{to keep chicken flat}.cook until golden brown and crisp.turn the chickens,replace bricks on top.cook til brown and crispy.chicken is done when juices run clear.to plate,place chickens skin side up,drizzle with olive oil.sprinkle with pepper{the one used to cook the chicken}serve with a toss salad.

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