My favorite way to grill chicken is to butterfly (a.k.a. spatchcock) a whole bird, flatten it, and place it directly on the grill with a large brick on top to weigh it down. Pollo al Mattone, or Chicken Under a Brick is a Tuscan style of grilling chicken and the results are fantastic! The chicken cooks quickly since it is flattened under the weight of the brick and you end up with skin so crispy and delicious, a fight might break out before it hits the table.
I have a butterflied chicken marinating in the fridge right now that I plan on grilling later this afternoon. I’m documenting all the steps with my camera, and I’ll show you the results tomorrow. But in the meantime, I want you to watch this great video on how to butterfly a chicken, courtesy of the folks over at The Virtual Weber Bullet. Since this is a skill I’ve only picked up recently, I figure there are a few others out there who might benefit from the lesson as well!