Just got this from my weekly Weber.com email
Looks interesting:
Chicken Under Bricks with Barbecue Dipping Sauce
Indirect/High
Rub
1 teaspoon kosher salt
1 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon freshly ground black pepper
1 whole chicken, about 5 pounds
Vegetable oil
1 cup barbecue sauce
To make the rub: In a small bowl mix together the rub ingredients.
Face each chicken, breast side down, on a cutting board. Remove any excess fat hanging from the chicken. Using poultry shears, cut along each side of the backbone and remove it. Open the chicken like a book. Using a heavy, sharp knife, make 1/2 inch deep incisions between the breasts and flatten the chicken as much as possible. For even cooking, make a 1/2 inch deep incision in each joint between the drumsticks and thighs. Remove and discard the wingtips.
Season the chicken all over with the seasonings. Let the chicken sit at room temperature for 20 to 30 minutes before grilling.
Place the chicken, skin side down, over Indirect High heat. Lightly coat the bottom of a baking sheet with oil. Place the baking sheet on top of the chicken and weight it down with the bricks or a cast-iron pan. Grill the chicken over Indirect High heat until golden brown on the edges, 30 to 35 minutes. Using pot holders, carefully remove the hot bricks and the baking sheet. Using a wide spatula carefully release the chicken from the grate, being careful not to tear the skin. Move the chicken over Direct Medium heat and grill until the skin is golden brown all over, 5 to 10 minutes (watch for flare-ups). Transfer the chicken to a platter and let stand 5 minutes before serving. Cut the chicken into serving pieces. Serve warm with the barbecue sauce for dipping.
Makes 4 servings
Looks interesting:
Chicken Under Bricks with Barbecue Dipping Sauce
Indirect/High
Rub
1 teaspoon kosher salt
1 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon freshly ground black pepper
1 whole chicken, about 5 pounds
Vegetable oil
1 cup barbecue sauce
To make the rub: In a small bowl mix together the rub ingredients.
Face each chicken, breast side down, on a cutting board. Remove any excess fat hanging from the chicken. Using poultry shears, cut along each side of the backbone and remove it. Open the chicken like a book. Using a heavy, sharp knife, make 1/2 inch deep incisions between the breasts and flatten the chicken as much as possible. For even cooking, make a 1/2 inch deep incision in each joint between the drumsticks and thighs. Remove and discard the wingtips.
Season the chicken all over with the seasonings. Let the chicken sit at room temperature for 20 to 30 minutes before grilling.
Place the chicken, skin side down, over Indirect High heat. Lightly coat the bottom of a baking sheet with oil. Place the baking sheet on top of the chicken and weight it down with the bricks or a cast-iron pan. Grill the chicken over Indirect High heat until golden brown on the edges, 30 to 35 minutes. Using pot holders, carefully remove the hot bricks and the baking sheet. Using a wide spatula carefully release the chicken from the grate, being careful not to tear the skin. Move the chicken over Direct Medium heat and grill until the skin is golden brown all over, 5 to 10 minutes (watch for flare-ups). Transfer the chicken to a platter and let stand 5 minutes before serving. Cut the chicken into serving pieces. Serve warm with the barbecue sauce for dipping.
Makes 4 servings
