An entire spatchcocked chicken is grilled over hot coals with a brick on top of it in this eye-catching dish. The brick heats up on the grill and helps cook the chicken from both sides, allowing the bird to stay juicier by shortening the overall cooking time. I love this cooking method because it not only makes for an incredibly moist grilled chicken, but you can have a lot of fun with the presentation. You can rest the finished bird on a brick, or serve it with the brick placed on top; either way will definitely catch everyone’s attention and offer a bit of insight into how the chicken was cooked. • serves 4
Preheat the charcoal grill by heating the coals until they’re pale grey and glowing orange, about 20 minutes.
In a small bowl, mix together the salt, garlic powder, paprika, cayenne, oregano, and allspice. Set aside.
Spatchcock the chicken on a clean flat work surface (see Spatchcocking), then lay the chicken flat with the skin facing up. Push two long skewers through the chicken to form an X-shape, inserting each into a leg quarter and exiting through the opposite upper corner of the breast. (This will make the bird easier to flip and handle with tongs while you’re grilling it, otherwise the spatchcocked chicken will get a bit unruly.)
Rub the chicken down with the olive oil and spice mixture and set aside.
Move the hot coals to one side of the grill and place the chicken, skin side down, on the opposite side of the grill. Place the foil-wrapped brick on top of the chicken and close the lid of the grill, ensuring the vents of the grill are open. Cook until the bird’s skin is golden and lightly charred around the edges and the meat is cooked through, 1 hour to 1 hour 15 minutes, turning once if necessary.
Squeeze the lemon half over the chicken and serve immediately.