| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 5 min |
| Cook: | 1 hr |
| Yield: | 4 to 8 servings |
Ingredients
- One 3- to 4-pound whole chicken, innards removed
- Extra-virgin olive oil, for brushing
- Kosher salt and freshly ground pepper
Instructions
- Prepare a grill for high heat. Wrap 2 bricks with foil.
- Remove the backbone of the chicken with kitchen shears. Place the chicken skin-side up and flatten the breastbone by pressing down hard with your hands or a cast-iron pan. Brush the chicken all over with oil, and sprinkle with salt and pepper.
- Place the chicken on the grill skin-side down. Place the prepared bricks on top to keep the chicken flat. Cook, covered, for 30 minutes. Flip the chicken and cook, covered, until an instant-read thermometer registers 165 degrees in the thickest part of the thigh, 15 to 30 minutes more.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 421 |
| Total Fat | 31 g |
| Saturated Fat | 8 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 34 g |
| Cholesterol | 135 mg |
| Sodium | 626 mg |
Reviews
I will try this Recipe Tonight,it looks so Good. Every recipe i have tried is Wonderful! Brett Stubblefield
I tried this and would caution anybody trying this recipe to NOT turn up the heat on the grill. I followed the instructions and my chicken was charred beyond recognition. Keep the heat at a lower temperature and take the extra time. I used a gas grill and set it at medium high heat because I knew it would burn if set higher. Bad advice people.