Chicken Under Bricks with Sassy BBQ Sauce

Weber grills published many books on grilling. I have three of them.  This recipe is from Weber’s Real Grilling.  My husband, Eric, made this flattened chicken. Unfortunately, I did not take a picture of the foil wrapped bricks on the chicken.  Also, the Sassy BBQ Sauce is tangy and delicious.

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Chicken Under Bricks

Serves 4 to 6

1 tsp kosher salt
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp freshly ground black pepper
1 whole chicken, about 5 pounds, excess fat removed
Vegetable oil
1 recipe sassy barbecue sauce, see recipe below

In a small bowl, mix together the salt, garlic powder, onion powder and pepper.

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

Season the chicken all over with the rub.

Place the chicken, skin side down, over indirect high heat. Lightly coat the bottom of a baking sheet with the 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.

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 it over direct medium heat and grill for 5 minutes, then turn and grill an additional 5 minutes. Transfer the chicken to a platter and let it rest for 5 minutes before serving. Cut the chicken into serving pieces. Serve warm with the barbecue sauce.

Sassy Barbecue Sauce

Makes about 1 cup

1/2 cup ketchup
2 Tbs molasses
1 Tbs white wine vinegar
1 Tbs Dijon mustard
1 Tbs light brown sugar
2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp Tabasco sauce
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper

In a small, heavy-bottom saucepan, whisk together the ketchup, molasses, white wine vinegar, mustard, brown sugar, Worcestershire sauce, salt, Tabasco sauce, garlic powder and black pepper with half a cup of water.

Bring to a boil over medium heat. Reduce the heat and simmer for 10 minutes, stirring occasionally.

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