Each Friday we post a recipe from the L.A. Times Test Kitchen's archives that's perfect for weekend cooking. This week, it's Tuscan grilled chicken, cooked beneath a foil-wrapped paver (you can buy down at a well-stocked hardware store) until the meat is moist and the skin is oh-so-crispy.
The recipe, from Times Food section editor Russ Parsons, first ran in 2008 as part of a special grilling section headlined, "Simplicity's the secret for perfect grilling." The dish only takes about 20 minutes of cooking time, but it does involve additional marinating time, and time to heat up the charcoal, as well as some technique: You'll need to remove the chicken's backbone, so it will lie flat "like a book" on the grill.
If you try it, let us know what you think. Better yet, send us a photo at firstname.lastname@example.org. And if you have any special recipe requests for future weekend cooking projects, let us know that too.
-- Rene Lynch
Twitter / renelynch