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