Brick Chicken

I saw this grilling technique in a magazine several years ago and fell in love with it after the first time I tried it!

Grilling chicken can be tricky, keeping the juices in while making sure the meat is completely cooked. By using a foiled wrapped brick to press the meat, you are rapidly cooking the chicken without drying it out with a long grilling process. 

Not to mention this gives the chicken that charred exterior that I love so much!!

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Season a whole chicken however you like. I used olive oil, chili powder, cumin, paprika, salt and pepper. Let the seasonings sit on the chicken for at least 30 minutes.

Get your grill fired up!

I use two, double wrapped bricks. I store them under the grill and change out the top wrap before each use.

If your using a whole chicken, start with the thickest pieces first. Place them on the grill, skin side down and place the brick over top.

**Close the lid, leave it alone & don't worry if the flames come up a little. 

When flipping the chicken, please make sure your safe and using an high temperature glove to lift the brick. Rotate and cook the chicken, use a small knife to cut into the thickest part to check for doneness. 

Once all the pieces are cooked, remove them from the grill and allow them to rest. 

I garnished the chicken with chopped cilantro and green onions for a fresh finish! 

 

This Brick Chicken is a summertime hit & great with your favorite side dishes!

Enjoy & Always Cook With Love!!