As the seasons change, we also experience a change in our daily lives. The way we dress, the meals we eat, the amount of time we experience outdoors, etc. Weather changes are inevitable, so we should embrace each and every season of the year. In the United States and the rest of the northern hemisphere, the first day of the summer season is the day of the year when the sun is farthest north (on June 20th or 21st). This day is known as the Summer Solstice; a time to celebrate the fun days of summer.
Grilling is one of my favorite ways to cook during this time of the year. When someone fires-up a grill, everybody in the neighborhood gets hungry. Summer is also a time to bring out your make-ahead recipes to spend more time with friends and family and less time away from your favorite summer activities.
Brick Chicken is one of those recipes that you should prepare this time of the year. If you are going to be hanging out on your deck with friends, you can grill the chicken while enjoying a cold beverage and appetizers.
1 - 4 lb Whole chicken – Butterflied (butcher can do this for you)
¼ cup olive oil
2 garlic cloves – minced
2 Tablespoons of fresh thyme - chopped
2 tablespoons of fresh oregano - chopped
2 tablespoons of fresh parsley - chopped
2 table spoons of fresh chives - chopped
Salt and pepper.
- Set chicken on a baking sheet and allow to come to room temperature (about 20 minutes). Season with salt and pepper. Preheat grill to high.
- In small bowl, make a paste by mixing the olive oil, garlic and fresh herbs. Use your hands to loosen the skin on the chicken, then spread the paste under the skin.
- Place the chicken on the hot grill, skin side up. Place the baking sheet on top of the chicken and weigh it down with a brick.
- Close grill; decrease heat to medium. Begin checking for doneness after 30 minutes. Chicken is done when a meat thermometer inserted in thigh reaches 170 degrees F.
- When done, remove the brick and carefully transfer chicken to a clean baking sheet or serving platter. Allow the chicken to rest 10 minutes before cutting and serving.
Serve with coleslaw or potato salad, grilled squash or grilled corn on the cob.