If you haven’t tried Chicken Under Brick, you’re missing out on one of the best methods of grilling a whole chicken. The brick weights down the chicken, allowing it to seal in the juices, making it very moist and flavorful…
Ingredients:
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon ground chipotle powder
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- spray oil
Brick and foil; I use a 12×12 stepping stone from the landscaping department, and cover liberally with foil.
Directions:
- Prepare grill for indirect high heat.
- Mix all dry ingredients (rub) in a stainless steel bowl.
- Place chicken, breast side down, and cut and remove the backbone
- Rinse and clean chicken, return to cutting board
- Make small incisions between the breasts, between joints of thighs and legs, cut wing tips to prevent from burning and flatten chicken as much as possible.
- Sprinkle the rub all over the chicken evenly.
- clean grill and spray oil on the grill also lightly spray the brick on one side.
- place chicken skin side down and apply brick oil side down on top of the chicken.
- grill until the edges are golden brown about 30-35 minutes.
- with a spatula carefully slide chicken (be careful not to tear skin) over direct medium heat for about 5-10 minutes until skin is crispy and golden brown, watch for flare-ups.
- transfer chicken to cutting board, loosely cover with foil and let rest for about 10 minutes to let juices settle.
- cut chicken in pieces and serve warm on a platter with your favorite bbq sauce.
Makes 4 servings
Keep on Smokin’ – The Smokin’ Man
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