oftt

Grilled Chicken Under a Brick

by Lisa
Print Email

1 whole chicken (about 3-1/2 to 4 pounds)
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper
5 garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
Canola oil, for the chicken and the grill

Rinse and clean chicken. Pat dry with paper towels. Using poultry shears, remove back bone and wing tips. Break breast bone and remove. Trim any excess fat.

Combine salt, pepper, and herbs in a large bowl. Pour over with 3 cups cold water and stir until salt is dissolved. Add the chicken to the brine and transfer to the refrigerator and let stand overnight.

Heat a gas grill at medium heat.

Remove the chicken from the brine. Discard the brine. Pat the chicken dry and rub with oil. Moisten a paper towel with oil and brush the grill grates. Place the chicken skin-side down on the grates at a diagonal. Place a foil-wrapped brick or cast-iron press on top of the chicken. Grill the chickens until the skin is crisp and golden brown, about 15 to 20 minutes. Carefully remove the brick and flip the chicken over and continue to grill until cooked through, about 15 to 20 minutes more.

To test for doneness, insert an instant-read meat thermometer into the thickest part of the thigh without touching the bone. The temperature should be about 170 degrees F. Remove the chicken to a platter and let it rest, tented with foil, about 10 to 15 minutes. Cut into 8 pieces and serve.

Yield: 4 to 6 servings.

 

- Recipe courtesy of Joseph Erdos

 

 

restaurant news

Bacaro - The Veneto Comes to NY
New York
by Michael Tucker

bacaroWe ate some wonderful Venetian bar food at Bacaro last week. Tucked away on adorable Division Street that runs on a slant between Chinatown and the Lower East Side, Bacaro unwinds down the...

Read more...
A Trip to the Loveless Cafe - TN
Mid-Atlantic
by Rachel Parker

lovelessbiscuitsIn my neck of the woods—the Jewish side of a New Jersey town—we didn’t even consider biscuits. Dough was for bagels and bialys. Biscuits were either something we gave the dog, or something popped...

Read more...
Eating Around Ireland
London - British Isles
by Laura Johnson

irelandl.jpgIt's no secret that my best friend, Missy and I love to travel. We met 25 years ago in the parking lot of a Winn Dixie grocery store in Valdosta, Georgia. I was in college there and she was...

Read more...
Tiffin Wallah
New York
by Anna Harari

indianfood.jpg I first fell in love with Indian food while working at a company in West Hollywood and my boss, who was a true asshole with excellent taste in food, always ordered lunches from Anarkali.  I...

Read more...