Chicken Under a Brick

Ingredients

• 0.3 cup apple cider vinegar 
• 1 tablespoon rosemary leaves fresh chopped
• 0.5 cup mayonnaise light
• 2 tablespoons sugar 
• 0.3 cup water 
• 3.3 pound chicken whole

Equipment

• frying pan
• aluminum foil
• ziploc bags

Directions

1. Remove backbone from chicken using kitchen shears.
2. Combine mayonnaise and next 4 ingredients in a large heavy-duty zip-top plastic bag; add chicken. Seal and turn to coat. Marinate in refrigerator 8 hours, turning bag occasionally.
3. Remove chicken from marinade, and discard marinade.
4. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray.
5. Add chicken to pan.
6. Place 2 bricks wrapped in heavy-duty foil over chicken, pressing down to flatten. Cook 20 minutes; turn chicken over. Reposition bricks. Cook an additional 20 minutes or until chicken is done.
7. Remove skin from chicken, and cut into quarters. Carve chicken.
8. Serve with: Summer Succotash