Ingredients

Marinade:

1 teaspoon coarse salt, such as kosher

1 teaspoon cracked black peppercorns

1/2 to 1 teaspoon dried red pepper flakes

1 tablespoon chopped garlic

1 tablespoon chopped fresh rosemary

Juice of 1 lemon

1/4 cup extra-virgin olive oil

For brushing grate: vegetable oil or canola oil

2 sprigs fresh rosemary

Garnish: 1 lemon, cut into wedges

Optional garnish: sprigs of fresh rosemary

1 whole chicken cut into pieces or boneless skinless chicken breasts

Directions

1.  Place chicken in 9-by-13-inch glass baking dish. In separate bowl, combine marinade ingredients. Pour marinade on chicken and rub ingredients on both sides of chicken. Cover with plastic wrap and refrigerate 2 to 12 hours. Wrap bricks in aluminum foil.

2.  Have ready: long-handled barbecue tongs and barbecue mitts. Arrange hot charcoal briquettes on one side of kettle-style barbecue, leaving 1/3 of area without briquettes. Add grill grate and brush grate with vegetable oil or canola oil. Hold chicken over dish so excess marinade runs back into dish. Place chicken skin-side down on grate over coals. When flare-ups occur, shift chicken to cool side of barbecue. When flames die down, return chicken to hot side of grill. Do this back-and-forth shifting for 5 to 8 minutes. Move chicken to cooler charcoal-free side of grill. Cover chicken with bricks. Grill 15 minutes.

3.  Turn chicken skin-side up and place on hot side of grill. Cover with bricks and grill 20 minutes.

4.  Drop 2 sprigs of rosemary onto coals. Cover barbecue with lid (vents open). Grill 5 to 10 minutes. To test for doneness, insert instant-read thermometer in thickest part of thigh (not touching bone). It should read about 180 degrees.

5.  Allow chicken to rest 5 to 8 minutes before cutting into serving pieces. Serve garnished with lemon wedges and, if desired, sprigs of fresh rosemary.

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