Name: Chicken Under a Brick
Yield: Makes 4 servings
Ingredients: 1 3 1/2- to 4-pound chicken, backbone removed; 2 tablespoons vegetable oil; Kosher salt, freshly ground pepper; 2 bricks wrapped in foil

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Chicken Under a BrickPeden + Munk

Remember: Spatchcock is not a dirty word. In fact, it's the speediest, easiest way to grill a whole bird. Also known as butterflying, the technique (see above) exposes lots of skin directly to the heat, guaranteeing thorough browning and crisping— coaxed further by pressing with bricks. Spatchcocked chicken, delicious on its own, is also great Garlicky Mayonnaise , Charred Tomatillo Salsa Verde , or Zingy Red Sauce .

How to Spatchcock:

Using kitchen shears, cut chicken along both sides of backbone to remove it. Flip chicken over. Press down on the breastbone until you hear it crack. Too chicken? Ask your butcher to do it for you.

Recipe notes

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