Spatchcocked Chicken Under A Brick

By kathryns

Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes.

Ingredients

• 1 medium onion, peeled and cut in half
• 1 large garlic clove, peeled
• 1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, zest removed in strips with a peeler
• 1 chicken (3 1/2 to 4 pounds), spatchcocked (see instructions, below)
• Coarse salt and freshly ground pepper

Details

Preparation time 105mins
Cooking time 580mins

Preparation

Step 1

1.Prep: Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Push chicken into a gallon plastic bag and smoosh puree over it. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.

2. Wrap (2) bricks in aluminum foil covering all sides (or use an iron skilled with foil covering the bottom). Heat and oil a ridged stove-top grill pan. Lay chicken skin side down, weight with bricks or a frying pan with weights in it. Cook 30 minutes until well browned and released from grill. Turn. Cook an additional 15-20 minutes to 165 degrees.

2.Grill: Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.