Grilled Chicken Under a Brick

Ingredients

• 1 3-pound whole chicken
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 lemon, zest only
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/4 cup extra virgin olive oil

Directions

1. Start with the chicken. With kitchen shears, cut out the backbone, then slice through the center of the breast so the bird separates into two halves. Set the pieces on a baking sheet and push them down until they lie flat. You can also butterfly the chicken instead.
2. Make the marinade by stirring together the garlic, rosemary, thyme, lemon zest, salt, pepper, and olive oil. Rub that mixture all over both sides of the chicken, tucking a little beneath the skin too. If you want the simplest version, use olive oil with salt and pepper instead. Loosely cover the chicken and leave it to sit for 30 minutes.
3. Heat the grill to medium-high. Take your heavy object, called the brick here, and wrap the underside with foil. Brush oil over the outside of the foil so it will not cling to the chicken. Put the brick on the grill to warm for 5 minutes before the chicken goes on.
4. Once the grill and brick are hot, place the chicken on the grates with the skin facing down. Set the brick on top so it presses the chicken flat. Grill the chicken this way for 8 minutes, keeping the skin-side down.
5. When those 8 minutes are up, lift off the brick and turn the chicken over. Put the brick back on top, then cook for another 8 minutes.
6. After that second 8 minutes, take the brick off and turn the chicken so the skin is facing down again. Leave the brick off now. Grill for 3-4 minutes, then turn the chicken once more so the skin is facing up. Continue grilling for another 3-4 minutes, or until the thickest part of the chicken registers 165˚F.
7. Once the chicken is off the grill, rest it briefly before cutting it into pieces for serving. The leg and thigh can stay attached, or you can divide the chicken however you prefer.
8. Serve it with the BBQ sides you like best. Potato salad, green salad, or macaroni salad all fit right in here.
9. Leftover chicken keeps well in the refrigerator for up to 5 days. Warm it in a 350˚F oven for 10-15 minutes. The skin will not be quite as crisp as it was right off the grill, but the flavor will still be there.