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Author Topic: Grill Chicken under a Brick  (Read 903 times)

I am Canadian

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Grill Chicken under a Brick
« on: July 24, 2012, 11:53:22 PM »


"Grilled Soy-Lemon Chicken under a Brick: Perfectly moist chicken with crisp skin is a griller's holy grail. But all too often, the bird's uneven distribution of meat and bones means it ends up either underdone or overcharred. Key move: Rest a brick on chicken halves to flatten them so they cook evenly."

Full recipe at Men's Health: http://www.menshealth.com/nutrition/grilling-mistakes



D Seeker34

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Re: Grill Chicken under a Brick
« Reply #1 on: July 25, 2012, 08:19:13 AM »
Love grilling the whole chicken so I'm excited to give this a shot. Thanks!

GRD 4 3L

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Re: Grill Chicken under a Brick
« Reply #2 on: July 25, 2012, 10:58:41 AM »
I do this using cast iron skillet and it comes out great each time.  The skill is in the de-boning of the chicken . . .  Its even better if the chicken is brined overnight.

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"Racing is important to men who are good at it.  When you are racing, it's life.  Everything before and after is just waiting.", LeMans '71

D Seeker34

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Re: Grill Chicken under a Brick
« Reply #3 on: July 25, 2012, 11:03:36 AM »
Very true GRD. Here is a video for a Jerk Chicken marinade that works great for me.

http://today.msnbc.msn.com/id/26184891/vp/47859114#47859114
« Last Edit: July 26, 2012, 01:04:33 PM by D Seeker34 »

GRD 4 3L

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Re: Grill Chicken under a Brick
« Reply #4 on: July 25, 2012, 11:11:24 AM »
Oh, yeah!  Bring on the jerk!
"Racing is important to men who are good at it.  When you are racing, it's life.  Everything before and after is just waiting.", LeMans '71

tranemiles

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Re: Grill Chicken under a Brick
« Reply #5 on: July 25, 2012, 01:15:54 PM »
Its even better if the chicken is brined overnight.

i agree, brining does wonderful things to chicken.  8)

Steppenwolf

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Re: Grill Chicken under a Brick
« Reply #6 on: July 26, 2012, 11:34:07 AM »
I've used the brick several times, but never brined a chicken, just turkey. I'll have to try that.

Great stuff guys. Show some picks, I love pics of Jerk Chicken, it always grills up nice.
What has mood to do with it? You fight when the necessity arises-no matter the mood! Mood's a thing for cattle or making love or playing the baliset. It's not for fighting.
- Gurney Halleck > the book of Dune

D Seeker34

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Re: Grill Chicken under a Brick
« Reply #7 on: July 26, 2012, 01:05:28 PM »
 The jerk chicken recipe I posted is a great marinade but not a brine- I'll need to give that a try.
« Last Edit: July 26, 2012, 01:14:21 PM by D Seeker34 »

D Seeker34

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Re: Grill Chicken under a Brick
« Reply #8 on: August 02, 2012, 09:11:30 AM »
I'm going to try this brick method of cooking a whole chicken tonight. I have butterflied the chicken and it will have marinaded in my jerk seasoning for 24 hours. I plan to follow the recipe that calls for cooking the chicken with a brick but cooking times I find for this method vary from 10 minutes/side to 20 minutes/side. I was planning on cooking it covered in a gas grill over medium heat. For chicken pieces I usually cook about 20 minutes (10/side) Any ideas on how long per side for a whole chicken???

D Seeker34

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Re: Grill Chicken under a Brick
« Reply #9 on: August 03, 2012, 08:16:38 AM »
FYI. Using the marinade I grilled for 20 minutes (10/side) with the grill covered. The chicken was slightly undercooked. It took about 30 minutes using the brick method under a medium heat.

GRD 4 3L

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Re: Grill Chicken under a Brick
« Reply #10 on: August 03, 2012, 04:14:46 PM »
Instead of using a brick, I use cast iron skillet . . . it's heavy, round and I don't have to wrap it in foil . . . I'm lazy that way.
"Racing is important to men who are good at it.  When you are racing, it's life.  Everything before and after is just waiting.", LeMans '71

D Seeker34

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Re: Grill Chicken under a Brick
« Reply #11 on: August 04, 2012, 02:41:02 PM »
Doesn't the dry heat ruin the cast iron finish?

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Re: Grill Chicken under a Brick
« Reply #12 on: August 05, 2012, 06:38:55 PM »
Not too finicky on the finish!  I collect bacon fat & the little tasty bits in an airtight container to lubricate it when needed.  Not much sticks to it even though it is not well seasoned.  And the thing is indestructible . . .
"Racing is important to men who are good at it.  When you are racing, it's life.  Everything before and after is just waiting.", LeMans '71

Steppenwolf

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Re: Grill Chicken under a Brick
« Reply #13 on: August 22, 2012, 10:58:29 AM »
Doesn't the dry heat ruin the cast iron finish?

Dry heat would be just fine, it's moisture that's evil for Cast iron. That's a great idea, I have a could of griddles that work just fine for a large quantity.
What has mood to do with it? You fight when the necessity arises-no matter the mood! Mood's a thing for cattle or making love or playing the baliset. It's not for fighting.
- Gurney Halleck > the book of Dune