Chicken Under a Brick


Grilled a delicious chicken under a brick last weekend. There were two keys to my success. First, I had to remove the backbone which was a little tricky. Those who have even so much as entertained the idea of vegetarianism should not attempt. It takes a bold knife but once you de-bone the bird, it's really easy to lay it flat on the grill (brick optional). The other important piece, which is always important while grilling is controlling the flame. I was able to char both sides nicely before covering w/ lid to cook the chicken evenly. After good results here, I'm interested in taking a stab at beer-can chicken. I never thought things found on construction sites would make such great grilling tools. Perhaps, hard hat chicken will be next...

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