GRILL A WHOLE CHICKEN LIKE A BOSS
Ever wonder how the hell do you grill a whole chicken? Well, it's actually much simpler than you think and starts with you getting your hands dirty. Butterflying and baking a chicken before grilling it makes for a cooked through and crispier skinned bird. The technique, coined as chicken under a brick (Tip: A cast-iron pan works equally well as an actual brick.), calls for a weight to press the bird against the grill, giving you great grill marks. But if you pre-cook the bird in the oven at low temperatures I found this helps to relax the muscles so the bird rest completely flat on the grill grates.
Make this Cuban Dry Rub
- 4 Tablespoons sea salt
- 6 Tablespoons garlic powder
- 4 Tablespoons Italian Seasoning or Oregano
- 2 Tablespoons Black Pepper
- 2 Tablespoons Turmeric
- 2 Tablespoons Onion Powder
- 2 Tablespoons Cumin
Note: Makes about 1 1/2 cups rub mix.
Next, using a pair shears, remove the chicken's backbone. Flip the chicken over and using the palms of your hands apply pressure to the chickens chest until the chick is flatten. You should here a crack.
-Next liberally apply the dry all over and let the chicken marinate for a few hours and preferably over night. When you're ready to cook, preheat the oven to 450 degrees and the grill to high.
Bake the chicken for 30 minutes uncovered. Remove from oven and toss on the grill. Cook both sides for 6 minutes or until done.