Butterflied Chicken Cooked Under a Brick

Serves 6

  • Two 3-pound chickens
  • 2 tablespoons Dry Adobo, homemade or store-bought-recipe follows
  • 3 cups cider vinegar
  • 1 cup water
  • 3 cloves garlic, smashed
  • Juice of 1 lemon
  • 4 bay leaves

Cut the tips off the chicken wings. Remove the backbones from the chickens by cutting along both sides with a heavy kitchen knife or a pair of kitchen shears. Using a paring knife or the tip of a boning knife, cut out the wishbones. Remove the keel-shaped breastbones: free the wide part of the bone (closer to the neck) from the meat by cutting around sides of it with a paring or boning knife. Once the wide part of the breastbone free, it will be easy to simply pull the bone from the chicken. Spread the chicken out skin side down on a board and cover it with a sheet of plastic wrap. Pound the chicken lightly with a meat mallet until it is more or less of even thickness. Put each chicken in a sealable 1-gallon plastic bag.

In a large measuring cup, mix the vinegar, water, garlic, and lemon juice. Pour half of the mixture into each bag, drop 2 bay leaves into each, and refrigerate for a minimum of 2 hours or up to overnight. Turn the bags occasionally.

Heat a gas grill on high for 10 minutes, then lower the heat to medium. Or light a charcoal fire and wait for the coals to be covered with white ash. Using a pair of tongs, dip a paper towel in vegetable oil and rub the grill with it. Place the chickens, skin side down, side by side. Place a baking sheet over the chickens, and weigh down with a foil-covered brick. Close the grill cover and cook until the skin is crispy and browned, about 15 minutes. Flip the chicken and cook until the juices run clear, not pink, when you poke the thickest part of the thigh with the tip of a paring knife, about 30 minutes.

Serve right away.


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