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Posted:  |  Updated: 08/31/12 10:48 AM ET

Unique Grilling Methods: 3 Ways To Rig Your Chicken

Grilled chicken is one of those things that many people do amazingly right or horribly wrong -- that's especially true when it comes to grilling the bird whole. You may think it's too difficult to do or not worth the effort when you can just pick up a rotisserie chicken at the supermarket, but trust us -- when you grill a perfect chicken there's nothing like it. We've got three very unique methods for grilling chicken at home that are guaranteed to give you great results. One method involves a brick and another beer -- need we say more?

Chicken Under A Brick
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Grilling chicken under a brick is a great method for grilling chicken in half the time. It starts with opening up the chicken like a book -- the spine is removed so the bird can be laid flat (termed spatchcocking or butterflying). Bricks are used during grilling to help the chicken make full contact with the grates so it cooks evenly and as a bonus you get extra crispy skin.

How To Do It: Prepare the grill for direct medium-low heat. Grill the chicken skin side down, weighted under bricks (wrapped in foil) or a cast-iron pan for about 15 minutes or until the skin is crisp and brown. Flip the bird and cook it through without the bricks, about 15 to 20 minutes. Check the bird's doneness with a meat thermometer.

Tip: You will want to have brined or marinated the chicken beforehand for best results. Get some marinade ideas here.

Recipes:
Chicken Grilled Under a Brick
Tuscan-Style Chicken Under a Brick

Photo from sporkist, Flickr.
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Grilled chicken is one of those things that many people do amazingly right or horribly wrong -- that's especially true when it comes to grilling the bird whole. You may think it's too difficult to do ...
Grilled chicken is one of those things that many people do amazingly right or horribly wrong -- that's especially true when it comes to grilling the bird whole. You may think it's too difficult to do ...
Filed by Joseph Erdos  | 
 
 
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