Italian-Style Gas-Grilled Chicken

Why this recipe works:

We wanted an Italian-style grilled chicken recipe with evenly cooked, juicy meat, crackly skin, and bold Mediterranean flavor. We started by salting the bird so it would retain its juices, which had the added advantage of loosening the chicken’s skin from the meat, resulting in increased… read more

We wanted an Italian-style grilled chicken recipe with evenly cooked, juicy meat, crackly skin, and bold Mediterranean flavor. We started by salting the bird so it would retain its juices, which had the added advantage of loosening the chicken’s skin from the meat, resulting in increased crispness. Preheated bricks provided heat from above as we cooked the chicken on both sides. We briefly sautéed Mediterranean seasonings in olive oil, straining the mixture and then spreading the resulting paste under the skin in our grilled chicken recipe, to infuse the meat with flavor without making the skin soggy.

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Serves 4

For the best flavor, use a high-quality chicken, such as Bell & Evans. Use an oven mitt or dish towel to safely grip and maneuver the hot bricks. If you’re using table salt, reduce the amount to 1½ teaspoons in step 2. You will need two standard-sized bricks for this recipe. Placing the bricks on the chicken while it cooks ensures that the skin will be evenly browned and well rendered—don’t skip this step. A cast-iron skillet or other heavy pan can be used in place of the bricks.

Ingredients

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