Chicken Under A Brick

Serves: 6

Mckayla Luettgen

1 January 1970

Based on User reviews:

60

Spice

56

Sweetness

58

Sourness

37

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

2 tbsps

Vegetable Oil

Directions:

1

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)

2

Place chicken on work surface, skin side up

3

Using your palms, press firmly on breastbone to flatten breast

4

Rub chicken with oil; season with salt and pepper

5

Tuck wings slightly under breast

6

Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25-30 minutes

7

Using tongs, remove bricks; turn chicken, skin side up

8

Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 25-30 minutes longer

9

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)

10

Place chicken on work surface, skin side up

11

Using your palms, press firmly on breastbone to flatten breast

12

Rub chicken with oil; season with salt and pepper

13

Tuck wings slightly under breast

14

Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25-30 minutes

15

Using tongs, remove bricks; turn chicken, skin side up

16

Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 25-30 minutes longer