Tonight I finally tried the ole brick-pressed-chicken trick that apparently everyone knows about, but I've long forgotten to try. I was reintroduced to the idea while looking up new healthier dinners, and I was so excited to try this that I rushed out to Home Depot right away and got crazy looks as I bought two solitary bricks.
I've never grilled a whole chicken, but the whole cut-out-the-backbone trick sure makes it possible!
See how flat it lays?
Especially now :)
The chicken was so flippin' good! The skin was beyond words, and I was heart broken as I gave Lance Jr my piece of skin since I'm watching what I eat. I could cry now. The chicken was really juicy also - I'm going to have to try this trick with grilling way more often!
Chicken Under A Brick
¼ cup olive oil
1 lemon, grated zest and juice
1 teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon black pepper
1 whole chicken; back removed and split in half
2 lemons, halved
2 bricks, covered in aluminum foil
1. Combine olive oil, lemon zest and juice, pepper flakes, salt, and pepper in a large bowl, baking dish, or sealable plastic bag. Add the chicken and turn to coat. Cover the bowl or seal the bag and marinate in the refrigerator for at least 30 minutes and up to four hours.
2. Preheat a grill (you want a nice medium-low heat). Remove the chicken from the marinade and place on the grate, skin side up. Cover the grill and cook for 10 minutes, until the chicken is lightly charred.
3. Flip the chicken over, then place a brick on top of each half so that it presses the chicken firmly and evenly against the grate. Cook for another 15-20 minutes, until the skin is thoroughly browned and crisp and the meat pulls away easily from the bone. (If the grill flares up, move the chicken to a cooler part of the grill).
4. While the chicken cooks, toss on the lemon halves, cut side down, and grill until charred and juicy.
5. Separate each breast from the chicken leg by making a cut right at the thigh bone. Serve each of the four pieces of chicken with a grilled lemon half.