Chicken Under A Brick
This grilled brick chicken recipe yields a perfectly juicy, flavorful bird with a crispy skin that's sure to be a hit at your next outdoor gathering. The method of using bricks to weigh down the chicken results in a beautifully even cook and a deliciously golden exterior. Enjoy the simple preparation and impressive results of this must-try dish.
— Constant Cookbook
Ingredients
- 1 3 1/2–4-lb. chicken, backbone removed
- 2 vegetable oil
- Kosher salt, freshly ground pepper
- 2 bricks wrapped in foil
Instructions
- Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
- Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast.
- Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25â30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25â30 minutes longer.
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