CHICKEN UNDER A BRICK

Chicken Under a Brick image

Provided by Alison Roman

Yield Makes 4 servings

Number Of Ingredients 5

1 3 1/2- to 4-pound chicken, backbone removed
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
Special Equipment
2 bricks wrapped in foil

Steps:

Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast.
Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25-30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 25-30 minutes longer.