Directions: Oil your grill to prevent the chicken from sticking, Avocado Oil or Grill Spray should do the trick before the grill is hot. Light your grill to moderate heat. Cover 2 bricks with foil. Grill the chicken breast sides down, pressed with the bricks, over moderate heat until browned, 15 minutes. Flip and grill over low heat. Cook the chicken until the internal temperature reaches 165 degrees (use a meat thermometer) and juices run clear when a thigh is pierced, about 35 minutes total. Transfer the chicken to a carving board to rest for 10 minutes. Carve and serve with the Chimichurri. Enjoy!