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Brick-Grilled Chicken

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

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