Grilled Chicken Under a Brick..or a patio tile…. the best!


Let me start you off with a beautiful picture of a recent backyard rainbow I captured.

Ahhhh. doesn’t that feel good now?  Don’t you just want to make a wish?

Well, close your eyes and wish for the most delicious chicken you’ve ever had.   Look at that.. it came true, cuz that’s what I’m gonna give you.

I wish that you could have been sitting with us to enjoy this delishuuuuus chicken I grilled.. a whole chicken.. that’s right.  Some of you may have heard about the “chicken under a brick” recipe.  I’ve made it before on my stove top, then in the oven…..but this time I decided to try my grill.  It did not dissapoint. The most moist and tender chicken I’ve ever had.  No kidding!

Start with a whole chicken.  Mine was about 3.5 lbs.  Set the chicken, breast side down, on a work surface. Starting at the tail end, cut down 1 side of the backbone, staying as close to the bone as you can. Cut along the other side of the backbone, removing it. (Save the bone for making soup or stock.)  Now, open the chicken and take the heels of your hands and try to flatten and spread it out.

I seasoned it with salt, pepper, granulated garlic, lemon juice, olive oil and gave it a little massage, all over….  and really, you can use what ever spices you want for your taste.  It’s your world.

In the meantime, while I was attacking my chicken, I had the grill heating up on LOW.. this is key.  I let the grates get really hot.

Here we go…. before you put the chicken on the grill, find yourself a big brick, or two, if you have a bigger chicken.  I was fortunate to have a large patio tile that my husband found for me.  Now, wrap this brick with aluminum foil and give it a coating of oil or I used Pam.  Take the chicken and lay it out in the center of the grill, put the brick on top so it flattens while cooking and close the cover.   Again.. a low temp is key here.  Otherwise, you will get a charred chicken and it will not be cooked through.  Each side took about 1/2 hr to cook and I would turn it the last 1/2 hr.

– At the point where I really wanted the chicken to takes its time cooking and not be overwhelmed with the strong heat and not get burned, I put my grill brush at the edge of the grates so when I close  the cover, it would not close completely.
– Before it’s done grilling, you can baste it with your favorite bbq sauce or marinade.
– When know one is looking, you can eat the skin and wings.  (I know, I know; don’t tell my husband)
Here are a bunch of images from Google that you can reference.

C’mon people.. you can’t tell me that this doesn’t look oh so good.  You can’t and I won’t listen (finger in ears… la la la).

Will you try it?  Is your mouth watering?

My oldest daughter is home for a week from college (summer grad school), so I am embracing every moment of having the family together for a week.  Maybe I’ll give this chicken a try again.

… and guess what.. I’m working on a new canvas.. here’s a sneak peek, but it’s turning out completely different than you think it would from these pictures.  Stay tuned.

As always, THANK YOU for stopping by.  Leave some love.



About Judy Shea

Welcome to my blog. I'm a Mixed Media/Polymer Clay Artist. I do have a full-time job (not as an artist). My art includes, textural collage works on canvas, cardboard, wood or other substrates using paints, molding pastes, inks, fabric, a variety of found objects and handmade polymer clay pieces. Life/Work balance is what I strive for.

10 responses »

  1. Judy you are such an entertaining person. You make me laugh. Indeed, that chicken looks fabulous. What a coincidence…I just bought a whole garlic roasted chicken at Whole Foods.
    They should only know someone out there has some cool tricks for roasting a chicken.

    Sending you lots of love,

  2. Well, your chicken DOES look good, but I’m going to add one more tip (I grilled a halved chicken on Saturday night too): raise your chicken in your back yard in a moveable pen so it can eat grass and bugs as well as grain. Cornish Rock Cross is the standard meat breed, and they are very good, but Freedom Rangers – a red French breed – are even better. They have more evenly distributed meat, take a little longer to grow (nine, rather than eight weeks from chick to butchering weight), and have a slightly deeper flavor. I won’t go into the details of chicken processing in your back yard here. I will try your garlic lemon thing, but last Saturday’s chicken was simply brined overnight in a salt and sugar solution (way more salt than sugar), dried in the fridge for several hours, and grilled on low heat with the cover on for lots of smoke, with no further seasoning.

  3. Bobbie..thank you. Love the prepared chickens too.. easy for us working women.

    Jane.. I’ve seen your chickens and how your defeather them.. oh my. The brine does sound good, however. I just try sometime. Thanks for commenting.

  4. Oh now that does look good! I think it’s something I’m going to have to try – I won’t hurt myself cutting the bird open will I? You know I have issues with that kind of stuff.

  5. Here I am admiring your art and BAM – the recipe i have been looking for! We just had this recently and my husband and I were wondering the secret. Thank you! Will be back to visit again soon Julie

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