Brick Chicken (Grill)

By ctaubenheim

Ingredients

• 1 3lb whole chicken, butterflied, with backbone removed
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 Tbsp chopped fresh chives
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh oregano
• 2 Tbsp chopped fresh thyme

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Set chicken on baking sheet & allow to come to room temperature (about 20 minutes). Season with salt and pepper. Preheat a grill to high. In a small bowl, make a paste by combining olive oil, garlic and fresh herbs. Use your hands to loosen skin on the chicken, then spread paste under skin. Place the chicken on the hot grill, skin side up. Place the baking sheet on top of the chicken and weigh it down with a brick. Close grill; reduce heat to medium. Begin checking doneness after 30 minutes. Chicken is done when a meat thermometer inserted in thigh reaches 170. When done, remove the brick and carefully transfer chicken to a clean baking sheet or serving platter. Allow the chicken to rest 10 minutes before cutting and serving.

Calories: 513
Total Fat: 33g
Cholesterol: 155mg
Sodium: 284mg
Carbs: 2g