2 large, whole boneless, skinless chicken breasts (12-16 oz. each) or 4 half breasts (each half 6 to 8 oz.)
1 t. coarse salt
1 t. cracked black peppercorns
1/2 to 1 t. hot red pepper flakes
1 T. chopped garlic
1 T. chopped fresh rosemary
Juice of 1 lemon
1/4 C. extra-virgin olive oil
4 bricks, each wrapped in aluminum foil
Oak chunks or 2 cups of wood chips, soaked for 1 hour and drained.
If using whole breasts, cut each in half. Trim any sinews or excess fat off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Sprinkle the breasts on both sides with the salt, cracked black pepper and hot red pepper flakes. Sprinkle the breasts with the garlic and rosemary, patting them on with your fingers.
Arrange the breasts in a nonreactive baking dish. Pour the lemon juice and oil over them and let marinate in the refrigerator, covered, for 30 minutes to 1 hour, turning several times.
Set up the grill for direct grilling and preheat to high. In the best of all worlds, you’d build your fire with oak chunks. Alternatively, use gas or charcoal, plus soaked wood chips for smoke. When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips on the coals. Arrange the chicken breasts on the hot grate, all facing the same direction, at a 45-degree angle to the bars of the grate. Place a brick on top of each.
Grill the breasts until cooked, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Transfer the breasts to plates and serve at once.
Source: How to Grill by Steven Raichlen