Inspired by a meal our friends cooked up at Whidbey Island a couple of years ago, this cooking method has taken a solid place in our chicken grilling repertoire. Grilling the chicken under a couple of heavy bricks or, in our case, blue stone, results in faster and more even cooking. Plus, it looks cool.
I marinated one whole deboned chicken in orange juice, lemon juice, white wine, honey, a little soy, olive oil, garlic, and herbs from the garden... parsley, thyme, basil and rosemary. I put my chicken in the marinade this morning and took it out of the refrigerator about an hour before grilling it.
Wrap your bricks or stone in heavy duty foil. Heat the stone on the grill first. Grill the chicken over medium heat laying the stone on top of the chicken. Chris flipped the chicken a few times basting each time and replacing the wrapped stone on top. Be careful the skin does not catch fire. Garnish with lemon slices. Between the 4 1/2 of us, the chicken was devoured. Yum!