Brick-Cooked Grilled Chicken

Ingredients 0/5

Step 1

Place the chicken breast-side down on a cutting board. Use kitchen shears to cut out the backbone and trim about an inch off the breast bone. Snip off the wing tips and any big chunks of fat near the tail. Flip the bird over and press down firmly with the heel of your hand to flatten it. Rub the skin with some oil and sprinkle it lightly with salt and pepper.

Step 2

Tear off two pieces of heavy-duty aluminum foil, about 20 inches long each, and wrap a brick in each piece, shiny side out. Give the grill grate a quick oiling, then place the wrapped bricks on it. Preheat the grill to around 400°F, keeping it steady until the bricks are nice and hot.

Step 3

Turn off the middle burner, then set the chicken, skin side down, over that spot so it’s cooking indirectly. Carefully place the bricks on top of the chicken to press it down, then close the grill lid.

Step 4

Let it cook like this for about 40 minutes. After that, remove the bricks, flip the chicken over, and cook for another 5 to 10 minutes until the skin crisps up. Check the thickest part near the bone with a meat thermometer—it should read 165°F. When it’s done, take it off the grill and let it rest for 10 minutes before slicing.