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Good grilling weather is coming soon and I want to share with you my favorite way to grill chicken, with a brick. I’m not only going to tell you how to grill the chicken, I am going to show you how to butterfly cut the chicken. Sounds exciting doesn’t it?

To make brick chicken, you need a chicken, seasoning, a brick wrapped in foil and a grill. The most important part of brick chicken is cutting the chicken, for this you will need a pair of kitchen shears and a sharp knife. To show you how to butterfly the chicken I made this short video. Although this is my first video, I’m sure the Food Network folks will be calling any day now. Does the sound track remind you of Deliverance too?

So that’s how it’s done. Trust me once you try this technique you will never go back to the beer can chicken. Nancy’s jerk seasoning was really tasty, it was a great blend of spicy and sweet, perfect with this chicken. The brick really pushed that flavor into the chicken. I really do think brick chicken tastes better, plus it’s also a lot easier to serve, just cut the chicken in ½ or ¼ depending on your appetite. It tastes so good you’d better just take the ½. I can’t wait to try this on a turkey!
I agree 100% that spatchcocked chicken cooks better than beer butt chicken, hands down.
I need to do the brick technique more often because it works well too.
That's some beautiful looking chicken. I love jerk seasoning too.
BTW, I just ordered some of your Albukirky Rub as seen on NibbleMeThis.com 🙂
~brian
Thanks for the order! I'll get it in the mail tomorrow.