Butterflying, (spatchcocking) exposes lots of skin directly to the heat, guaranteeing thorough browning and crisping— coaxed further by pressing with bricks.
INGREDIENTS:
- 1 3 1/2- to 4-pound chicken, backbone removed
- 2 tablespoons vegetable oil
- Kosher salt, freshly ground pepper
- 2-3 BRICKS, wrapped in foil
PROCEDURE:
- Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
- Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast.
- Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25-30 minutes.
- Using tongs, remove bricks; turn chicken, skin side up.
- Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 25-30 minutes longer.