Serves: 8
Total Calories: 70
TO MAKE THE PASTE: In a small bowl mix together the paste ingredients.
Remove and discard the neck, giblets, and any excess fat from the chickens. Rinse the chickens, inside and out, under cold water and pat dry with paper towels. Remove the backbones and cut in half (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique). Coat each chicken half thoroughly with the paste. Place the chicken halves in a large, resealable plastic bag (if one bag isn't large enough, use two). Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours.
Lightly brush or spray the chicken halves with olive oil. Season with salt. Place the chicken, skin side down, over Indirect High heat. Lightly coat the bottom of a baking sheet with oil. Wrap three bricks in aluminum foil. Place the baking sheet on top of the chicken halves and weight the sheet down with the bricks. Grill the chickens until the skin is crispy and the juices run clear, 30 to 40 minutes. Using barbecue mitts, carefully remove the bricks and baking sheet. Turn the chickens and continue to grill for 2 to 3 minutes to crisp the underside. Transfer from the grill to a platter, loosely cover with foil, and allow to rest for about 5 minutes before cutting the halves in two. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Chicken Under Bricks recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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