Grilled Deviled Chickens Under A Brick Recipes

Steps:

• Remove the backbone and split the chicken in half. Mix together 1/2-cup olive oil, orange juice and zest, cumin, curry, brown sugar, garlic and parsley. Marinate the chicken in the mixture for 1 hour, covered in the refrigerator.
• Place an ovenproof skillet, preferably cast iron, over medium-high heat for about 3 minutes. Put the remaining 1/4-cup olive oil into the hot skillet and wait 1 minute for it to heat up.
• Remove the chicken from the marinade, season all over with salt and pepper. Place the chicken halves in the skillet, skin side down. Wrap 2 bricks in aluminum foil and set them on top of the chicken. The weight will flatten the chicken resulting in a very crispy skin.
• Cook on the stovetop for 10 minutes, then transfer the weighted skillet to a preheated 450 degrees F oven. Roast for 15 to 20 minutes. Use a thin metal spatula to pry the chicken from the pan so not to tear the skin.

Steps:

• Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
• When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
• Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
• Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.

Steps:

• Place the chicken, breast side down, on a cutting board. Remove the backbone and 1 inch of the breast bone with kitchen shears. Remove the wing tips and any large pockets of fat near the tail. Flip the bird over and use the heal of your hand to flatten the chicken. Rub the skin with oil and lightly season with salt and pepper.
• Cut 2 pieces of heavy duty aluminum to roughly 20 inches long each. Wrap each brick with foil, shiny-side out. Lightly oil the grill and add the bricks.
• Lightly oil the grate of the grill and add the bricks. Preheat the grill to 400 degrees F (200 degrees C) and maintain the temperature until bricks are hot.
• Turn off the middle burner and place the chicken over that area, flesh side down, on indirect heat. Place the bricks on the chicken and close the lid of the grill.
• Grill for 40 minutes. Remove the bricks, turn the chicken, and continue grilling until the skin is crispy, 5 to 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove and let rest for 10 minutes.