Chicken is not usually the first choice for grilling at my house. We’ve eaten far too many dull, dry chicken breasts over the years.
Yet a whole chicken was one of the best things we grilled this year. It was rich, juicy and intensely flavored.
The secret is the classic Italian method of cooking chicken under a brick— or al mattone. The skin gets incredibly crisp and the meat stays moist. Add a lively rub of garlic and rosemary and it’s irresistible. (more…)