Australian🥩 Meat

Brick Chicken on the BBQ

Name: Brick Chicken on the BBQ
Total time: 30 min
Cuisine: Australian
Ingredients: 1 whole chicken; ~2 tbsp dried oregano; ~1 tbsp ground cumin; ~1 tbsp ground coriander; ~1 tbsp salt; ~3 tbsp oil

⏱ 30 min

A classic Australian BBQ technique where a spatchcocked chicken is pressed flat under a brick while grilling, resulting in crispy skin and evenly cooked meat. The low and slow heat combined with a weighted top renders the fat perfectly and cooks the bird through while the lid creates an oven-like effect.

High-protein

Adapted from a video by Back of House

One of the Best BBQ Chicken Recipes

Watch on YouTube

Ingredients

whole chicken1
dried oreganopart of chicken rub seasoning mix~2 tbspest.
ground cuminpart of chicken rub seasoning mix~1 tbspest.
ground corianderpart of chicken rub seasoning mix~1 tbspest.
saltmixed 50/50 by volume with the rub to create seasoning mixture~1 tbspest.
oilfor drizzling on chicken and grill surface~3 tbspest.

Steps

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1
Turn the chicken over and remove the backbone by cutting along both sides of the spine from the rear cavity up through the neck, allowing you to open the bird flat.
2
Flip the chicken skin-side up and gently crack the backbone by applying light pressure to the center of the chest, helping it sit flatter.
3
Remove the wing tips and discard them to prevent them from interfering with the breast cooking.
4
Trim excess fat from the bottom cavity, then carefully remove the rib cages by running a small boning knife along the back of each cage and pulling them out, paying special attention to remove any sharp bones for safety.
5
Feel through the interior and remove any remaining bones, particularly around the thigh joint where the thighbone joins the back.
6
Repeat the bone removal process on the other side, leaving only the sternum, drumsticks, and thigh bones in place.
7
Mix a chicken rub of dried oregano, ground cumin, and ground coriander with salt in a 50/50 ratio by volume. Flip the chicken skin-side down and season the interior liberally with the rub, working it into all crevices and underneath the wings and drumsticks.
8
Flip the chicken skin-side up and drizzle it with oil, then season the exterior generously with the seasoning mix, making sure to coat it evenly.
9
Place the seasoned chicken skin-side down on a preheated, lightly oiled grill set to low heat. Place a piece of foil or paper on top of the chicken, then set a brick on top to weigh it down. Close the lid.
10
Cook for approximately 15 minutes, then carefully remove the brick and check the underside. The skin should be developing color and beginning to crisp.
11
Increase the heat slightly and leave the brick off for 2-3 minutes to allow the skin to release from the grill and reach the right temperature.
12
Flip the chicken skin-side up and continue cooking for another 3-5 minutes until the thickest part of the meat reaches an internal temperature of approximately 62°C.
13
Remove the chicken from the grill and let it rest for about 10 minutes. Then carve by removing the legs and drumsticks, separating them, and removing the breasts from the crown.

Brick Chicken on the BBQ

Ingredients

Steps

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