Perfect Grilled Chicken
SERVES 4 TO 6 PEOPLE
Ingredients:
- 1 whole chicken weighing 3-4 pounds (1.5 -2 kilograms)
- Salt and freshly ground pepper
- ¾ cup (180 ml) olive oil
- 2 tablespoons (20 g) fresh rosemary, finely chopped
- 2 tablespoons (20 g) fresh thyme, finely chopped
- 1 tablespoon (10 g) hot pepper flakes
- Juice of 1 lemon
- 4 cloves garlic, minced
- Two bricks wrapped in aluminum foil
- Sea salt
- 1 lemon, cut in wedges
Preparation:
- To butterfly the chicken, use a sharp pair of poultry shears or kitchen scissors to cut down both sides of the backbone. Remove and discard the backbone. Flip it around, and, using your palm, press down on the bird until it is flat.
- Place chicken in a square baking dish. Season with salt and pepper.
- In a small bowl, combine olive oil, rosemary, thyme, pepper, lemon juice and garlic.
- Coat the chicken with the marinade and refrigerate, covered, for 8 to 12 hours. Remove chicken from refrigerator at least 30 minutes before cooking.
- When cooking chicken, preheat barbecue grill to medium-high heat. Warm the bricks wrapped in aluminum foil for about 15 minutes.
- When the bricks are hot, turn off one burner to cook chicken with indirect heat. Place chicken on the grill, breast side down, on the side where the burner is off.
- Place the bricks on top of the chicken. Close lid and cook 20 to 25 minutes, or until the skin begins to brown slightly.
- Flip the chicken over and place it on the side of the grill where the burner is lit. (The skin should be above; otherwise it will char). Put the bricks on the chicken again and cook, covered, 10 to 15 minutes.
- Remove bricks and turn chicken one last time. Cook a few more minutes, until skin is crispy and the temperature of the thickest part of thigh reaches 165°F (75°C).
- Remove chicken from heat and let stand for 10-15 minutes on a cutting board, covered with foil.
- Cut the chicken in pieces and sprinkle with salt. Serve with lemon wedges.
