Seriously easy to make and the taste is out of this world. This method is a great way to ensure your chicken is cooked evenly and perfectly. I mean just look at this thing, it’s grilled chicken perfection.
I apologize for my absence. Life man, what can you do. Sometimes it just bitch slaps you and there’s nothing you can do about it. Thankfully it’s all good in the hood, and I’m back to grilling. Albeit in a parka these days. It’s starting to cool down considerably in Southern Ontario. We had snow the other day. Seriously so wrong. It’s only November, snow should hold off till at least Christmas. Then snow Christmas morning, and never snow again after that. Really, is that too much to ask. One perfectly timed snowfall per year. Ha, apparently so because my deck is still covered in snow this morning. Ick!
So I made this awhile ago and never got around to sharing it with you. So here it is, in all it’s glory. And my goodness this is a glorious meal. I got so excited the day I made it I may have stabbed hubs hand when he tried to grab the first piece. The legal document says “allegedly”, but I’ll cop a plea. I did it man, and it was worth it. Look at this chicken. No jury in their right mind would punish me for a little fork stabbing of the hand that tried to steal the best piece. Totally justified.
If you’ve never done brick chicken, well, why the heck haven’t you? Seriously people, it’s delicious. It cooks the meat perfectly. Yes it can be daunting to spatchcock a chicken but seriously, you can then tell every one you know you spatchcocked a chicken. And that’s just good fun. Basically you just butterfly it by taking out the backbone. It sounds scary but it’s simple. A sharp knife or scissors and you’re in and out in about a minute. I need to do a video for it but for now you can check out this one on BBC Food. It’s super helpie.
Sometimes I do mine with the chicken right on the grill grates, other times I do it like this one, on a cookie sheet so I can control flare ups while multi-tasking. Plus I can add some veggies on the pan for a nice side dish. If you’ve not done veggies this way, well, why the hell haven’t you done veggies this way? It’s simple, delicious and look at the char you get on those veggies. It’s sheer perfection. Also worth a good jab in the hand with a fork if you try to steal the best pieces from me. I figure the cook always gets first dibs on the best pieces. It’s just good manners. Unlike say, stabbing people in the hand with a fork…repeatedly.
Places to stalk Kiss My Smoke!
For the Chicken:
- 1 whole chicken spatchcocked
- 2 tablespoons olive oil
- Generous pinch of salt
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic salt
- 1 teaspoon of onion salt
- 1 cup of your favourite barbecue sauce
For the Veggies:
- 2 cups of carrots peeled and cut into pieces
- 3 shallots chopped into large chunks, if they are small they can go in whole
- 5 cloves of garlic leave whole
- 2 tablespoons olive oil more if needed as you cook
- 2 tablespoons butter more if needed as you cook
- 1 tablespoon herbes de provence
- Generous pinch of salt and pepper
Start your grill and get it set up for indirect heat. You want the temperature to hit about 300 to 350 degrees F, a nice medium heat. So depending on your grill time this out with the chicken prep.
Spray a rimmed cookie sheet with non stick spray.
Spatchcock your chicken.
Pop the chicken on the cookie sheet. Drizzle with olive oil, then season it. Add about half the barbecue sauce now.
Add the veggies to the pan as well.
A little tip for this, since you're doing indirect heat you want to sort of slide the chicken to the far side of the cookie sheet so it's the farthest from the flame. Depending on the size of your grill part of the cookie sheet will be over direct heat, and part over indirect.
Take a brick and cover it with aluminum foil. Set near the grill.
Pop the cookie sheet on the grill, on the indirect side. Set the brick on top of the chicken. This flattens the bird so it cooks evenly.
If you have a meat thermometer you can pop that in the thickest part of the thigh. But it's a tad hard to do with the brick on there so I tend to cook mine without a thermometer. If you're new to grilling get a really good digital read thermometer and check the thickest part of the thigh as you go, you want it to reach about 165 degrees. If you're not using one this should take between 60 to 90 minutes, depending on the size of your bird.
About halfway through the cooking process flip the bird over and sauce it again. You can leave a little to brush on at the end if you like, I usually do. Pop the brick back on.
Make sure you keep an eye on the veggies. You should turn them occasionally. I put them closest to the direct heat when it first hits the grill and then move them over as they start to soften. You can shift things around as you go with the big rimmed sheet which is something I love about doing it this way.
Right before it's finished flip it again and brush with any remaining sauce. Remove from grill.
Carve the bird, pop the veggies on platters. And try not to stab anybody in the hand with your fork.
Serve with a big old chicken loving smile!
You can adjust the seasoning to your own taste.
Using a meat thermometer is wise, particularly if you're new to grilling.
If you want to grill using a brick I suggest these steps. Have two handy, sometimes it helps to have two so you can use them to get the whole chicken pressed down. Clean your bricks first, my hubs powers washes mine. Then I wrap them in tinfoil once they are dry. I keep them near the grill area so I can use them when the mood strikes. They work really well to make sure your meat cooks evenly. You can wash and wrap them again very easily so it’s the perfect solution to cooking cleanly with bricks. We just happen to have bricks left over from our house so it’s kind of cool to use them for the grill. My mom and dad built this house, and my mom picked the bricks out so it’s just something a little extra special when I get to use them.
I hope you get a chance to try this out. It’s a super simple way to make brick chicken. There are lots of options when it comes to brick chicken and you’ll likely see more recipes for it in the future. It’s one of my favourite things in the world to make. I hope it becomes one of yours too.
Now be confident and get your grill on!