| 1 whole chicken (about 2-3 LBS) The Marinade: 2 to 3 tablespoon oil 1 to 2 tablespoons soy sauce 1 to 2 garlic cloves, minced finely 1 foil covered brick Rinse and pat dry the chicken With a pair of sharp scissors or knife remove the back bone of the chicken, leaving it whole Turn the chicken over and remove middle cartilage, so the chicken will lay flat In a medium to large casserole dish combine the oil, soy sauce & garlic Place the chicken in the marinade, turning to cover Cover & refrigerate for about 20 minutes or overnight Prepare barbecue, and set coals so you have *indirect heat Remove the chicken from the marinade and place directly over the hot coals (searing the chicken on each side for about 5 minutes) After you have seared the chicken, place it over indirect heat and place the foil covered brick on the chicken Cover the barbecue with the lid and cook for about 15-20 minutes on each side until cooked thru or the internal temperature is 165° F. Let chicken rest for about 5 to 7 minutes before serving Variations: Use an herb marinade or other favorite (or store bought) marinade of your choice Yields about 4 servings *IF USING CHARCOAL BRIQUETTES MOUND AND IGNITE 60 BRIQUETTES ON THE FIRE GRATE OF A BARBECUE WITH A LID. WHEN BRIQUETTES ARE DOTTED WITH GRAY ASH, IN 15 TO 20 MINUTES, PUSH EQUAL AMOUNTS TO OPPOSITE SIDES OF FIRE GRATE. ADD 5 MORE BRIQUETTES TO EACH MOUND OF COALS NOW AND EVERY 30 MINUTES WHILE COOKING. SET A DRIP PAN ON FIRE GRATE BETWEEN COALS. IF USING A GAS BARBECUE, TURN ALL BURNERS TO HIGH AND CLOSE LID FOR 10 MINUTES. ADJUST BURNERS FOR INDIRECT COOKING (NO HEAT DOWN CENTER) AND KEEP ON HIGH UNLESS RECIPE SPECIFIES OTHERWISE. TO OIL GRILL: BRUSH LIGHTLY WITH SALAD OIL. LAY FOOD ON GRILL AND COOK AS RECIPE DIRECTS. COVER GAS BARBECUE. DO NOT COVER CHARCOAL BARBECUE UNLESS RECIPE SPECIFIES. |
| BRICK GRILLED CHICKEN |