This traditional Tuscan method will please your taste buds -- and make your family happy.

Ingredients (serves four):

  • 4, 8oz. chicken breasts (boneless skinless or bone-in, skin on)
  • ¼ cup olive oil
  • 1 T. chopped garlic
  • ½ T. fresh rosemary (small chopped)
  • 1 T. fresh sage (small chopped)
  • ¼ tsp. crushed red pepper flakes
  • Juice of 1 lemon
  • Kosher salt to taste
  • Black pepper to taste
  • 4 bricks (wrapped in clean heavy duty aluminum foil)
  • Wood chips (un-soaked) (preferably Oak)
  • 2 T. vegetable oil to coat cooking grates


  1.  In a small mixing bowl combine olive oil, garlic, rosemary, sage, pepper flakes and lemon juice. Place chicken in a shallow dish or sealable plastic storage back and pour mixture over chicken. Coat chicken thoroughly and refrigerate for 1 -2 hours to marinate.
  2. Thirty (30) minutes prior to cooking, prepare a hot charcoal or gas grill.
  3. To cook, add oak wood chips (not soaked) to the gas grill (in a vented aluminum foil poach) or directly to coals. Oil the grill grates well with vegetable oil using tongs and a paper towel coated with the oil. Remove chicken from bag, season with kosher salt and pepper. Arrange chicken on the hot grates skin side down.
  4. Place 1 brick on top of each chicken breast. Grill the breast until cooked (4 to 6 minutes per side) rotating the breast 90 degrees after 2-3 minutes on each side to create an attractive cross-hatch pattern.