Chicken Under Bricks with Sassy BBQ Sauce

Name: Chicken Under Bricks with Sassy BBQ Sauce
Prep time: 10 min
Total time: 55 min
Yield: 4 - 6 Servings
Ingredients: 1 teaspoon kosher salt; 1 teaspoon garlic powder; u00bd teaspoon onion powder; u00bc teaspoon freshly ground black pepper; 1 whole chicken, about 5 pounds, excess fat removed; Vegetable oil; 1 recipe sassy barbecue sauce, see recipe below; u2014Sassy Barbecue Sauce; u00bd cup ketchup; 2 Tablespoons molasses; 1 Tablespoons white wine vinegar; 1 Tablespoons Dijon mustard; 1 Tablespoons light brown sugar; 2 teaspoons Worcestershire sauce; u00bd teaspoon kosher salt; u00bc teaspoon Tabasco sauce; u00bc teaspoon garlic powder; u00bc teaspoon freshly ground black pepper

By Leslie Blythe American, Chicken Grilling

July 13, 2015

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.

Prep: 10 mins
Cook: 45 mins
Yields: 4 - 6 Servings

Ingredients

1 teaspoon kosher salt

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon freshly ground black pepper

1 whole chicken, about 5 pounds, excess fat removed

Vegetable oil

1 recipe sassy barbecue sauce, see recipe below

—Sassy Barbecue Sauce

½ cup ketchup

2 Tablespoons molasses

1 Tablespoons white wine vinegar

1 Tablespoons Dijon mustard

1 Tablespoons light brown sugar

2 teaspoons Worcestershire sauce

½ teaspoon kosher salt

¼ teaspoon Tabasco sauce

¼ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

Directions

1In a small bowl, mix together the salt, garlic powder, onion powder and pepper.

2Place 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.

3Season the chicken all over with the rub.

4Place 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.

5Using 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

1In 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.

2Bring to a boil over medium heat. Reduce the heat and simmer for 10 minutes, stirring occasionally.

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