Grill Chicken under a Brick

[I am Canadian]

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"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]

Love grilling the whole chicken so I'm excited to give this a shot. Thanks!

[GRD 4 3L]

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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[D Seeker34]

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

[GRD 4 3L]

Oh, yeah!  Bring on the jerk!

[tranemiles]

Its even better if the chicken is brined overnight.

i agree, brining does wonderful things to chicken. 

[Steppenwolf]

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.

[D Seeker34]

 The jerk chicken recipe I posted is a great marinade but not a brine- I'll need to give that a try.

[D Seeker34]

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]

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]

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.

[D Seeker34]

Doesn't the dry heat ruin the cast iron finish?

[GRD 4 3L]

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 . . .

[Steppenwolf]

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.