I posted on Facebook that I was making this and had several people ask me about it. Yes, you do cook it under bricks, or something else heavy that can handle 500 degree heat. So, here it is. It's very simple and makes very yummy chicken. Of course, this time of year you have to be one of those diehards that will barbecue in the snow... like me.
Prep time: 15 minutes
Grilling time: 45 minutes
Rub:
Other ingredients:
Directions:
1. Turn gas grill on high, both sides and heat to about 500 degrees.
2. Make rub by mixing all dry ingredients into a small bowl and blending together.
3. Place chicken, breast side down, on a cutting board. Here's the fun part: using poultry shears, kitchen scissors or a really sharp knife, cut along each side of the backbone and remove it. Be very careful not to cut yourself, either with your cutting implement or on the rib bones. Make a 1/2-inch-deep incision between the breast & flatten the chicken as much as possible. For even cooking, make 1/2-inch-deep incision in each joint between the drumsticks & thighs. Trim & remove wing tips.
4. Season the chicken all over with the rub.
5. Place the chicken, skin side down on the grill, over INDIRECT HIGH HEAT, about 450-550 degrees.
Note about INDIRECT HEAT: What this means is turning on the grill, both sides, and heating it to desired temperature. When it comes time to cook your food, you turn off the side that the food is over, leaving the other side of the grill on.
6. Lightly coat the bottom the bottom of a baking sheet with oil. Place the baking sheet on top of the chicken & weigh it down with bricks wrapped in foil (or cast-iron pan). Grill until golden brown on the edges, about 30-35 minutes. This time may vary. Sometimes it takes 45-55 minutes for me.
7. Using pot holders, carefully remove the hot bricks & the baking sheet. Using a wide spatula carefully release the chicken from the grate, being careful not to tear the skin. Move the chicken over DIRECT MEDIUM HEAT, about 350-450 degrees, & grill until the skin is golden brown all over, about 5-10 minutes (watch for flareups).
Note about DIRECT HEAT: This means grilling directly over the flame. You can either move the chicken over to the side that is on or turn on the side that was off.
8. Transfer the chicken to a cutting board & let rest for 5 minutes before serving. As you can see, I didn't watch for flareups and burned the skin. If you like your chicken blackened, this works. It actually tastes good even charred a bit.
9. Cut the chicken into serving pieces. Serve warm with barbecue sauce for dipping (our favorite is Sweet Baby Ray's).
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