A summer must is Grilled Brick Chicken! Grilling chicken under bricks gives chicken a nice crispy skin filled with juicy tender meat. It also weights the chicken down giving it those gorgeous grill marks.
The trick to a moist and flavorful chicken is to rub a compound butter over and under the skin. I like to use a compound butter made with fresh sage, thyme, and rosemary.
I love to serve this bird with hatch chili mac ‘n cheese, roasted broccolini, natural jus.
Grilled Brick Chicken
- 1 stick butter, softened
- 1 sprig each of fresh sage, thyme, and rosemary
- 1 whole chicken
- Finely chop the herbs and mix into butter.
- Form the butter into a log and wrap in plastic wrap. Refrigerate for at least 2 hours,up to 2 weeks forming a nice solid log.
Prep the Chicken:
- Using a sharp knife, carefully slice the breast side of the chicken open and lay out flat. Using your fingers gently lift the skin away from the meat and rub with the compound butter. Let the skin drop back over the meat and rub the butter over the skin. Turnover and rub the other side of the chicken with compound butter. Sprinkle both side with Cedar Oak Farms Beer Can Chicken Spice for additional flavor baked into the meat!
- Wrap two red bricks in a heavy foil. Place the chicken skin side up on the grill. Lay the bricks on top of the chicken.
- Grill on a slow low heat for two hours turning halfway through to grill both sides perfectly. Just look at that gorgeous meat!