Grilled brick chicken makes for a speedy way to barbecue a whole chicken with very juicy and flavorful results! Grilling or roasting a chicken under a brick originated in Tuscany and Eastern Europe. Weighing down the chicken helps traps the moisture and ensure even cooking. Preparing the chicken for brick grilling uses a technique called spatchcocking (also known as “spattlecocking”). Using this technique, you cut out the back bone of the chicken so it can be flattened out for even cooking.
In this recipe, I will take you through the step by step photo tutorial on how to spatchcock a chicken. The benefits of spatchcocking allows you to cook a whole chicken in half the normal cooking time, the skin is crispier while the meat is nice and juicy! It is also much easier to rub the oil and spices all over the chicken.