Grilled Brick Chicken …or as we like to call it, “Frickin’ Bricken Chicken”. You’ll never find an easier and juicier chicken in all the land.
I promise.
How to make Grilled Brick Chicken
- 1 fresh whole chicken
- Olive oil
- Sea salt
- Course ground pepper
- Lemon pepper
Preheat grill on high heat.
Cut chicken in half on one side only. Lay chicken out flat in butterfly-like fashion onto a half sheet pan.
Coat chicken in olive oil then with the seasonings. For a Mexican flair, just use olive oil and this seasoning mix instead.
Place chicken breasts down on the hot grill. Cover with a couple of bricks wrapped in foil or a clean, heavy cast iron pan. Cook on the first side for ten minutes, then flip over and cook on the second side for another 8-10 minutes or until the thickest part of the breast reaches at least 165°F.
When chicken is fully cooked, place chicken on a platter and allow it to sit for about 10-15 minutes before cutting into it to allow the luscious juices to settle in.
