Grilled Chicken Under a Brick

Directions

Use kitchen shears to remove the backbone. After you've removed it, cut through the breast middle to split the chicken into two halves. Press down flat on a baking sheet. Alternatively, butterfly the chicken.

Mix together the garlic, rosemary, thyme, lemon zest, salt, pepper, and olive oil. Slather the chicken with the mixture on both sides, and work some of the marinade under the skin of the chicken as well. Cover chicken loosely and let rest for 30 minutes.

Preheat your grill to medium-high heat. Cover the bottom of your heavy thing with foil and brush the outer part of the foil with oil to prevent any sticking. Preheat the brick in the grill for 5 minutes before cooking the chicken.

When everything is nicely preheated, add the chicken to the grill, skin-side down. Add the brick to the top of the chicken to press down. Let chicken grill for 8 minutes, skin-side down. After 8 minutes, remove the brick and flip the chicken. Return the brick to the top of the chicken and grill for another 8 minutes. After another 8 minutes have passed, remove the brick and flip the chicken back so it is skin side down. Do not replace the brick this time. Grill the chicken for 3-4 minutes, and then flip again so it is skin-side up. Grill for another 3-4 minutes or until the chicken reaches 165˚F in the thickest part.

When the chicken comes off the grill, let it rest for a few minutes, and then slice it into serving pieces. I like to keep the leg and thigh connected, but you could break it down any way you want. Serve with standard BBQ party sides of your choice. Potato salad, green salad, or macaroni salad are all excellent choices here. The chicken keeps well in the fridge for up to 5 days. Reheat the chicken in a 350˚F oven for 10-15 minutes. The skin won’t be as crispy as straight off the grill, but it will still have great flavor.