| 1. |
Rinse and dry the chicken breasts, then sprinkle them with the salt, pepper, red pepper, garlic, and rosemary. |
| 2. |
Place them in a baking dish, pour on lemon juice and olive oil, and refrigerate for 30 minutes to an hour. |
| 3. |
Wrap each of the bricks in aluminum foil. Brush the grill with a stiff wire brush. |
| 4. |
Dip a paper towel (folded into a small square) in oil and, holding it with tongs, rub it over the rods of the grill to oil them. |
| 5. |
Then place the chicken at a 45-degree angle to the rods and put the bricks on top. |
| 6. |
Cook over high heat for 4 to 6 minutes per side, reorienting each breast every 2 minutes for a crosshatching effect. |
