Salt Slab Chicken Al Mattone

• 1 tablespoon finely chopped fresh rosemary
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon crushed red pepper
• 3/8 teaspoon coarse sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1 (12 x 8-inch) salt slab
• Lemon wedges (optional)

1. Preheat grill to high heat.
2. Combine first 7 ingredients in a small bowl, stirring with a whisk. Place chicken in a large zip-top plastic bag. Add juice mixture; seal bag. Turn bag to completely coat chicken. Refrigerate 20 minutes.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Place salt slab on top of chicken; grill 5 minutes on each side or until chicken is done. Serve with lemon wedges, if desired.

fresh rosemary, lemon juice, extravirgin olive oil, red pepper, coarse sea salt, freshly ground black pepper, garlic, skinless, cooking spray, salt, lemon wedges

Taken from www.myrecipes.com/recipe/slab-chicken-al-mattone (may not work)