Grilling butterflied chicken under a brick (or skillet) is a great way to get a crispy skin every time while keeping the inside moist. The added weight on top of the chicken helps give it those all-important grill marks and makes your mouth water just looking at it. it's a fairly easy recipe that allows flexibility for your favorite seasoning and/or a tangy sauce like chimichurri or your favorite BBQ sauce.
INGREDIENTS FOR CHICKEN
1 whole chicken
3-4 TBSP of your favorite spice rub (herbes de provence, bbq, etc...) or... make your own spice rub of 1 TBSP each of smoked paprika, granulated garlic, kosher salt + 1/2 TBSP of onion powder and cayenne pepper and a little dried herb such as thyme or sage
olive oil or duck fat for brushing on the grill
INGREDIENTS FOR CHIMICHURRI SAUCE (optional)
1 bunch fresh parsley
1 bunch fresh cilantro
4 cloves garlic, peeled and chopped
3/4 cup olive oil
1/3 cup red wine vinegar
1 TSP red pepper flakes
1 TSP cayenne
Add all ingredients into a food processor and puree until sauce is chunky. Make ahead of time to let flavors meld together.
1. Start by trimming the backbone out of the bird. Lay the chicken breast side down on a clean surface. Using kitchen sheers, cut along both sides of the backbone and discard. Clean the bird with cold water and pat the chicken dry, then butterfly and season both sides. If seasoning ahead of time, cover and store in the refrigerator. Remove from fridge 30 minutes before grilling.
2. Preheat gas or charcoal grill for indirect heat grilling (heat under only half of the grill) at medium high temperature. If using a brick, wrap brick with two sheets of aluminum foil shiny side in (the dull side of the foil sticks less). Brush grill with oil or duck fat.
3. [OPTIONAL] If opting for chimichurri sauce or some other flavor besides BBQ you can zest some lemon zest onto the chicken and squeeze fresh lemon juice over the bird. If using BBQ seasoning and BBQ sauce you may want to avoid the lemon.
4. Place the chicken skin side down on the side of the grill without heat. Place foiled brick or skillet on top of chicken to help flatten agains the cooking surface. Grill with indirect heat for approximately 10 minutes. This technique will give the chicken grill marks and will begin cooking the inside of the bird without drying it out.
5. Remove brick and move the chicken skin side down to the hot part of the grill. Replace brick back on top of the chicken and cook another 12-15 minutes.
6. Remove brick and flip chicken over so it's skin side up. The skin should have a nice grilled appearance. Replace brick and cook until the internal temperature of the breasts is 160° and/or the juices run clear, approximately 15-18 minutes.
7. Remove from grill and let the chicken rest with an aluminum tent on top for about 10 minutes. Carve and enjoy!