Chicken Under Bricks with Barbecue Dipping Sauce


by: Bizzum Cook

I’ve seen Innocent Ed in backyards and patios from coast to coast. You have probably seen him, too. Please do us all a favor and ask him to sear bone-in chicken pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. Tell him that once the chicken pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly. And explain to him that by keeping the lid closed as much as possible, he will prevent flareups, he will speed up the cooking time, and he will capture the smokiness that gives grilled food its unique appeal.


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serves: 4

1 whole chicken (about 5 pounds, excess fat removed)

Vegetable oil

1 cup your favorite barbecue sauce


1 teaspoon kosher salt

1 teaspoon granulated garlic

1/2 teaspoon granulated onion

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Chicken Under Bricks with Barbecue Dipping Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 1216

  • Total Fat: 44.3 g
  •     Saturated Fat: 12.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 476.7 mg
  • Sodium: 1527.2 mg
  • Total Carbs: 23.6 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 16.3 g
  • Protein: 169.3 g

how is this calculated?

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1.  To make the rub: In a small bowl, mix the rub ingredients.

2.  Place chicken, breast side down, on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Open the chicken like a book. Using a sharp knife, make a 1/2-inch-deep incision between the breasts and flatten the chicken as much as possible. For even cooking, make a 1/2-inch-deep incision in each joint between the drumsticks and thighs. Remove and

3.  Discard the wing tips.

4.  Season the chicken all over with the rub.

5.  Place the chicken, skin side down, over Indirect High heat. Lightly coat the bottom of a baking sheet with oil. Place the baking sheet on top of the chicken and weight it down with bricks wrapped in foil [or a cast-iron pan]. Grill until golden brown on the edges, 30 to 35 minutes.

6.  Using pot holders, carefully remove the hot bricks and the baking sheet. Using a wide spatula carefully release the chicken from the grate, being careful not to tear the skin. Move the chicken over Direct Medium heat and grill until the skin is golden brown all over, 5 to 10 minutes [watch for flare-ups]. Transfer the chicken to a cutting board and let rest for 5 minutes before serving. Cut the chicken into serving pieces. Serve warm with the barbecue sauce for dipping.

Cooks' note:
Grilling a flattened chicken under bricks is much more than a gimmick. The weight of the bricks cooks the chicken evenly and presses almost all the skin onto the grate, developing a crispy surface. Be sure to wrap the bricks in foil first, or just use a heavy cast-iron skillet as the weight.

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