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Spatchcock (Grilled Bricked Chicken)

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Ingredients (serves 3-4)

  • One chicken, 3½-4 pounds, spatchcocked
  • Juice and zest of 1 lemon
  • Juice and zest of 1 orange
  • 2 tablespoons olive oil
  • 1 large clove garlic, minced
  • 2 teaspoons chopped fresh rosemary
  • Salt and freshly ground pepper
  • 2 bricks wrapped in foil

Directions

  1. Spatchcock the chicken: Using scissors or a sharp knife, cut backbone from chicken.
  2. Turn chicken skin-side up and press firmly on breastbone to flatten. Pull firmly on each leg to pull from socket and press down to flatten.
  3. Using scissors or a sharp knife, cut backbone from chicken Set aside.
  4. Combine juice and zest of lemon and orange, olive oil, garlic, rosemary, salt and pepper in a small bowl and whisk to combine.
  5. Pour over chicken and refrigerate 1-24 hours.
  6. When ready to cook, preheat grill to medium for indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave center 1 or 2 burners off).
  7. Remove chicken from marinade, place skin-side down over direct heat and place bricks on top of chicken.
  8. Close lid and grill (approximately 450°F heat) for 5 minutes to brown skin.
  9. Move chicken to indirect heat (or turn heat off directly under chicken), cover and grill 15 minutes longer.
  10. Remove bricks from chicken, turn chicken skin-side up, replace bricks on chicken and grill indirectly an additional 20-25 minutes, or until thermometer inserted in thickest part of thigh registers 170°F.
  11. Remove chicken from grill and allow to rest 10 minutes before cutting into pieces and serving.
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