Brick Chicken

Grilled Soy-Lemon Chicken under a Brick


What You’ll Need:

1/2 cup soy sauce

1/4 cup fresh lemon juice

4 Tbsp unsalted butter, melted

3/4 tsp freshly ground pepper

3/4 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp sugar

1 whole chicken (3 to 3 1/2 lb), split in half, backbone removed


Make the Marinade

In a bowl, whisk together all the ingredients except the chicken. Reserve 1/3 cup of the marinade for basting; pour the rest into a resealable plastic bag. Add the chicken, turning to coat. Seal the bag and refrigerate for at least 30 minutes (or up to overnight).


Prep the Bricks

When you’re ready to cook, wrap two bricks separately in doubled heavy-duty foil. Preheat the grill to medium low.


Cook the Chicken

Place the chicken halves on the grill, skin side down. Place a brick over each half, cover the grill, and cook until their internal temperature reaches 165°F, 40 to 45 minutes, turning and basting them halfway through. Makes 4 servings


Recipe by Chris Lilly, world champion pitmaster and author of Big Bob Gibson’s BBQ Book


About Leo

Taking it one day at a time...
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