Re-post – Grilled Chicken Under a Brick..or a patio tile…. the best!


Since is grilling time, and I’m a bit limited with art supplies right now, I thought I would re-post one of my favorite summer grilled chicken recipes.  Try and enjoy!


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?

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.

9 responses »

  1. You have my mouth watering, Judy! My husband is the grill chef at our campground, so I will ask him to try this! Thanks for sharing both your recipe and the images!

  2. I promise to try this! It does look super. The weather is nice today in N.FL, so grilling out this week-end would be a good thing to do!

  3. Hi Judy!
    That chicken looks beautiful!! 🙂 I think I get “chicken” at the cutting out the backbone part…
    I wish I were brave like a butcher! I’m going to have to try! I dont have a grill (I live on the third floor) so I’ll try this in the oven! yum! thanks for the great idea!

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