Lemon-Rosemary Chicken Under A Skillet

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Four 8- to 10-ounce chicken breast halves, on the bone

1 teaspoon kosher salt

1 teaspoon coarsely ground pepper

3 garlic cloves, minced

2 tablespoons chopped rosemary

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

Vegetable oil, for the grill

Lemon wedges, for serving

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