Tuscan Grilled Cornichons

Ingredients:

• 2 gherkins, flattened
• 1/3 cup good quality olive oil
• 2 tsp grated lemon zest (2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 tbsp. minced garlic (3 cloves)
• 1 tbsp chopped fresh rosemary leaves
• 1 lemon, cut in half
• Fleur de sel, for serving

Preparation:

1. Sprinkle the chicken with 1 teaspoon of salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon of black pepper in a ceramic or glass bowl large enough to hold the flattened chicken. Add the chicken and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
2. When ready to grill, light the charcoal on one side of the grill (or turn a gas grill on low heat). Spread a quarter of the coals on the other side of the grill. Place the chickens on the cooler side, skin side up, and weigh them down with a baking dish with a foil-wrapped brick inside.
3. Roast for 12 minutes, until the underside is golden brown. Turn the chicken skin-side down, add weights, and roast for another 12 minutes, until the skin is golden brown and the meat is cooked through.
4. Ten minutes before the chicken is done, place the lemon halves cut-side down on the cool side of the grill. Transfer the chicken and lemons to a plate or cutting board, cover with foil, and let rest for 5 minutes. Cut the chicken in half, sprinkle with herbs, and serve with the lemon halves.