Brick Chicken

To begin, this recipe doesn't involve smoke or charcoal . . . rather it's done on a gas grill with a cast-iron pan. Some purists may say say that this is not BBQ. Maybe, but regardless, it is some fine chicken!

Step 1. Rinse and dry a whole chicken.




Step 2. Using kitchen shears, cut out the back bone.


Step 3. Cut out the rib cage and as much of the breast-bone as you can - this will make for easier consumption later. Also, trip off as much excess skin around the edges as you wish.


Step 4. Heat up a cast iron pan on Med-High heat. You can see on my grill I have a side-burner. If you don't you can simply put the cast iron pan on your BBQ and it will work as well.


Step 5. Find 2 bricks.

Step 6. Wrap the bricks with aluminum foil to keep them clean.


Step 7. Liberally apply Oil to the bird - both top and bottom

Step 8. Liberally apply salt and pepper. I use Kosher Salt and fresh ground pepper.

Step 9. Liberally oil the pan.

Step 10. Place the chicken in the pan, skin-side down.

Step 11. Put the 2 bricks on the chicken and let fry for 15 minutes.


Step 12. After 15 minutes removed the bricks.

Step 13. Place the chicken, bottom-side down on a pre-heated grill. Here I have high heat on the left burner and low heat under the chicken. The BBQ was at 450 degrees. Let it cook for 15-20 mins more then remove and cover with foil for 10 mins to rest.

Step 14. Cut up and enjoy.


My initial thought was to cover the chicken with my typical BBQ spices before cooking (cumin, garlic powder, chili powder, dry mustard) however, these would have only burned. This recipe is best when it's kept simple. The crust on the skin, although black, is not burned and it is a welcome taste to what most people eat several times per week.