2 boneless skinless chicken breasts
2 cloves garlic, minced
1/4 tsp. fresh ground pepper
1/2 tsp. kosher salt
1 tsp. Old Western Barbecue Spice (http://www.amazon.com/Carls-Gourmet-Natural-Barbecue-Seasoning/dp/B000TQFSGQ)
1/2 tsp. dried thyme or 1 tsp. fresh thyme
2 tbsp. olive oil
Clean chicken, pat dry and place in a shallow bowl. Combine garlic, pepper, salt, barbecue spice and thyme in a small bowl. Whisk in olive oil until combined. Pour mixture over chicken and move chicken around to coat both sides. Cover with plastic wrap and place in refrigerator for 1-2 hours.
A half hour before grilling the chicken, sit bowl with chicken on the counter to remove some of the chill from the chicken.
Wrap two bricks with aluminum foil. Heat grill on high and let come up to temperature. Once grill is heated, reduce heat to medium. Place chicken on the grill and then place each brick on top of each piece of chicken. Close the lid and grill for 10 minutes, without lifting the lid again. After 10 minutes, remove bricks from atop chicken, flip chicken, replace bricks on top of each piece of chicken. Close the lid and grill for 10 more minutes, without lifting the lid. After those 10 minutes, remove bricks and chicken from grill. It's done!
The chicken was paired with orzo salad, which I've made so many times. When it's that time of year and we get invited to a barbecue, it's under the condition that only if the orzo salad comes with us. =) Hopefully the people in your life will enjoy it as much as the people in mine, and you'll bring this dish to your next barbecue.
1 box of Orzo pasta - orzo is a small rice shaped pasta that is perfect for this salad
Until next time...
Lady by the Bay