Thick as a brick.(Recipe)

From: Waterloo Courier (Waterloo, IA) | Date: June 26, 2007 | Copyright information

Byline: Melody Parker

Jun. 26--Chicken on the grill again?

Ho-hum.

Even with a slathering of barbecue sauce, grilled chicken risks becoming a cliche, worse yet, boring. A flavorful marinade and a Tuscan technique for flattening the bird is an easy, nearly foolproof way to add flavor interest to chicken or Cornish game hens. Not to mention, it's a conversation starter.

Called pollo al mattone in Italian, the recipe for "Chicken Grilled Under a Brick" uses a foil-covered brick to hold the chicken flat to the grill while it cooks.

The result is a crispy ...

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