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Herb-Rubbed Chicken Under a Brick

Photo: Jennifer Causey
Active time 30 mins
Total time 1 hr, 15 mins
Yield

Serves 6 (serving size: about 4 oz. chicken)

Brick-pressed chicken cooks quickly and evenly, a great boon to a barbecue host. The key is to spatchcock—or butterfly—the bird, then press it down flat on the grill rack with a foil-wrapped brick or cast-iron skillet.

Ingredients

  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh tarragon
  • 1 tablespoon finely chopped fresh thyme
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons kosher salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 (5-lb.) whole chicken
  • Cooking spray
  • 4 lemon wedges

Nutrition Information

  • calories 241
  • fat 11.5 g
  • satfat 2.1 g
  • monofat 6.4 g
  • polyfat 1.6 g
  • protein 32 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 119 mg
  • iron 1 mg
  • sodium 494 mg
  • calcium 18 mg
  • sugars 0 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat a gas grill to medium (about 400°F) on one side, or push hot coals to one side of a charcoal grill. Combine first 7 ingredients in a small bowl.

  2. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone; remove backbone. (Discard backbone, or reserve for stock.) Turn chicken breast side up; open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Tuck wing tips under. Loosen and lift skin from chicken with fingers; spread herb mixture under skin.

  3. Coat grill grate with cooking spray. Place chicken on grate, skin side down, over hot side of grill. Place a cast-iron skillet or aluminum foil-wrapped brick on chicken to flatten. Grill chicken 8 minutes or until well browned. Turn chicken over, and move to unheated side of grill. Place skillet or brick on chicken. Cover, and grill 35 minutes or until a thermometer inserted in thickest part of breast registers 165°F. Remove from grill; let stand 10 minutes. Remove and discard skin; cut chicken into pieces. Serve with lemon wedges.