Brick-Grilled Chicken
Want moist and succulent grilled chicken with deliciously crispy skin? Try grilling under a brick. (Or, use the modern equivalent:
A cast-iron pan.) Take a whole chicken, cut open and flatten, marinate, and then grill under a weight. Use the same technique
with Cornish hens or quail for equally good results.
Recipe: Brick-Grilled Chicken
NextLime and Pepper Grilled Chicken Breasts
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