Chicken Under A Brick

Directions

1. Spatchcock the chicken which means to butterfly the bird by removing the backbone. The best way to spatchcock is to lay the little fellow breast side down on a cutting board and use some kitchen shears or a sharp knife to cut along the spine which will take some force.

2. Mix up the kosher salt, brown sugar, and the 2 cups of water in a pot over low heat to make our standard Gateway Drum chicken brine, then chill.

3. Lay the chicken out nice and flat by pushing on the edges to pop the keel bone, give it a rinse and a dunk in the brine for 2 hours.

4. Make the garlic butter by combining the Sweet & Savory Seasoning, butter, and garlic. Mix well.

5. After 2 hours in the brine, pull the chicken out, rinse, and pat it dry with paper towels.

6. Loosen the skin of your chicken by running your fingers under it around the breast and thighs and start stuffing it full of your garlic butter.

7. Make sure to give the top of the skin a good rub with the butter as well. Then give the bone side of the bird a coat of Sweet & Savory Seasoning, flip it back skin side up and do the same to the buttered skin.

8. Put a grate on the middle rack of your Gateway Drum dialed in at 300ºF. Put your chicken skin side down on the middle of the drum, put a spoonful more of the butter on the back of each side, and cover the chicken with your heavy pan or bricks.

9. Let cook for 45 minutes, pull the bricks off and give the bird a flip and cook until the thermometer reads 160ºF in the breast, and 165ºF in the thigh.

10. Remove your bird from the heat, coat in another layer of garlic butter, and let rest for 10 minutes.

11. Serve and enjoy!