i'm grilling this today with some london broil

todd at the bistro has a great chicken under a brick...so i tried this and it was fab! making it with london broil.

(the london broil has been marinating in something from a vicki sebastiani cookbook i bought in buckhead at a wine store: 1/2 cup of rosemary leaves, 1/3 cup of thyme leaves, 1/2 cup olive oil, 1 T hot sweet mustard, 1/2 cup of red wine and balsamic vinegars (in total), 2 cloves of garlic, blended together till creamy)

This is a traditional Tuscan method—bricks weigh down the butterflied chicken, resulting in even, quick cooking and crispy skin (you'll need two bricks for this recipe; wrap them in foil). If you don't have bricks, a cast-iron skillet will do the trick. Ask your butcher to butterfly the chicken for you.


1 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon finely chopped fresh oregano
3 teaspoons salt, divided
2 teaspoons finely chopped fresh rosemary
1 garlic clove, chopped
1 whole chicken (about 33/4 pounds), neck and giblets removed, butterflied
1 teaspoon Hungarian sweet paprika
1 teaspoon black pepper
Nonstick vegetable oil spray
1 1/2 oranges
2 foil-wrapped bricks or 1 cast-iron skillet