Italian Grilled Chicken using Bricks

SyraQ · May 2009

Hi
I'm going to try doing this recipe from this month's Cooks Illustrated. The chicken is butterflied with an herb paste under the skin. The chicken is actually weighted down with bricks while cooking. Anyone ever try anything similar? Cooks Illus. has instructions for a Weber type charcoal grill, briquettes on one side etc.
I am trying to decide if I should do this with a raised grid. If you have any suggestions let me know.
Thanks

Little Steven · May 2009

SyraQ,

I've done them in a pan but never on the egg. Can't see what the brick would do for it on the egg.

Steve

SyraQ · May 2009

The article says the weight of the bricks has two goals: compressing the bird for even, quick cooking and producing perfectly crisp skin by maximizing contact with the grill.

BENTE · May 2009

if i were you i would incorporate your recepie to the spatchcocked method described on the naked whiz's site

http://www.nakedwhiz.com/spatch.htm

what i do to get crispy skin is to put the bird on skin side down for the first 15 min flip it once and cook until done

hope this helps

Little Steven · May 2009

SyraQ,

That is what I wonder about. The technique was used to put pressure on the bird against a flat surface of a pan. On a grill it seems that it would force the skin side in between the ribs of the grill and maybe stick.
Believe me, I am no expert. Let us know how it works.

Steve

SyraQ · May 2009

Thanks! I have used that recipe before. But sometimes, I see something a little different and I have to try it. Right now I am trying to fiqure out my adaptations. It would be so much easier if Cooks Illus cooked on an egg with real charcoal. The recipe sounds very tasty. I'll let you know if it's any good.

SyraQ · May 2009

Thanks! I have used that recipe before. But sometimes, I see something a little different and I have to try it. Right now I am trying to fiqure out my adaptations. It would be so much easier if Cooks Illus cooked on an egg with real charcoal. The recipe sounds very tasty. I'll let you know if it's any good.

SyraQ · May 2009

Thanks! I have used that recipe before. But sometimes, I see something a little different and I have to try it. Right now I am trying to fiqure out my adaptations. It would be so much easier if Cooks Illus cooked on an egg with real charcoal. The recipe sounds very tasty. I'll let you know if it's any good.

thirdeye · May 2009

Pressed chicken is great. On the Egg, just wrap a heated pizza stone in foil and warm it up. Instead of butterflying it, do a thirdeye style pelvic separation, keeping the thighs connected. Then you can remove the backbone from the breast with some kitchen shears, and flatten it. It's much easier to dial in your finish temperature this way as the breast is done at 165° and the dark meat is done at 175°.

I cook mine raised direct, and you are right the skin is great. If you want to add extra flavor, sneak some seasoning or herbs under the skin.

thirdeye · May 2009

Well, how did your chicken come out??

Italian Grilled Chicken using Bricks

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