This method gives chicken a deliciously crispy exterior while keeping the inside juicy and tender. Using a heavy brick adds even pressure for perfectly grilled meat every time, making it a simple yet impressive dish to try.
Start by placing 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 remove any big chunks of fat near the tail. Flip the chicken over and press down firmly with the heel of your hand to flatten it. Rub the skin with a little oil and season lightly with salt and pepper.
Next, tear off two long pieces of heavy-duty aluminum foil, about 20 inches each, and wrap a brick in each one, shiny side facing out. Lightly oil your grill grates and place the wrapped bricks on the grill. Preheat everything to around 400°F (200°C) and wait until the bricks are nice and hot.
Turn off the middle burner to create an indirect heat zone. Lay the chicken flesh-side down over that spot, then set the hot bricks right on top of the bird. Close the lid and let it cook for about 40 minutes.
After that, carefully remove the bricks, flip the chicken over, and cook it a little longer—around 5 to 10 minutes—until the skin is crispy and golden. Use a meat thermometer to check that the thickest part near the bone has reached 165°F (74°C). Take the chicken off the grill and let it rest for 10 minutes before serving.
- Make sure to wrap the brick in foil to keep it clean and avoid any contamination.
- Preheat the grill well before placing the chicken and the brick to ensure even cooking.
- Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C) for safe eating.
This method creates a perfectly juicy chicken with a crispy, golden skin. Using a heavy brick helps press the chicken evenly, making it cook faster and develop great grill marks. It’s a fun twist on traditional grilling that adds extra flavor and texture.
Serve with a fresh salad or grilled vegetables to balance the richness of the chicken. A side of garlic mashed potatoes or a tangy coleslaw also pairs well. Drizzle with a squeeze of lemon or your favorite barbecue sauce for extra flavor.
Store any leftover chicken in an airtight container and refrigerate within two hours of cooking. It will keep well for up to three days. To reheat, use a low oven or microwave to maintain moisture without drying out the meat.
