Brick Chicken
This is the best chicken I’ve ever made or had. Crispy on the outside, juicy on the inside and full of rosemary and lemon.
Ingredients
1 whole chicken, spatchcocked
2 tablespoons rosemary, chopped
1 lemon, zested
2 teaspoons salt
1 teaspoon chili flakes
1 brick (or something heavy), wrapped in foil
Instructions
In a small bowl mix the salt, lemon zest, rosemary, and chili flakes together. Rub all over the chicken and under the skin. Let the chicken sit in the salt rub for an hour.
Heat the grill to high.
Place the chicken breast side down and place the brick on top. Cook for 20 minutes. Flip to the other side and cook another 20 minutes until the internal temperature of the chicken is 160 degrees.
Let rest for 10 minutes before serving. Serve with lemon wedges.
Note: Don’t be afraid of spatchocking the chicken yourself. Use kitchen shears to cut the backbone out, then press the chicken flat to break the breast bone.
Takes 2 hours (1 hour marinade)
Serves 4