Spatchcocked Chicken Under a Brick

Page: www.eatingwell.com/recipes/grilled_spatchcocked_chicken_under_brick.html

| Course Type: Main Courses

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Recipe Reviews

Have done this twice now -- it's is a super way to cook a chicken on grill. Spatchcocked, it's weighed down by two bricks (not a single one). The skin is crispy and very edible (I'm not a big skin fan.(

The recipe has you rub olive oil, salt, and pepper under the skin. You can add a good dose of any other flavoring you prefer.

The bbq chef reports that the second side is done in 10-15 minutes (rather than 28-30), but this could be because our chickens have been slightly smaller than the recipe asks.

Definitely a keeper recipe!

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