Independence Day Chicken - 3 Ways

[James H]

Hey all, hope everyone had a great day. Well, I am a newb with pictures so they aren't quite the works of art that i usually see on the gallery, but here goes...

Did Beer Can Chicken, Half Chicken with Jerk Rub and a half chicken under a brick with tuscan seasoning (rosemary, sage, garlic powder, etc.). It was also the first time i spatchcocked a chicken and it was easy (thanks Chris A for the demo on this site) and i liked cooking the halves...plus you can do the halves in two different ways if you want variety. First time also doing chicken under a brick and thought it was excellent with great flavor and crispy skin. I will definitely do that again.

So here are the pics:

 

[Chris Lynch]

Looks like a blast. Chicken under a brick? Paint me intrigued.

 

[Tony R]

Looks good James..

 

[Kim Drana]

Nice chicken cook!

 

[Mike Coffman]

Great looking chicken cook James!

 

[Paul Kastner]

James the chicken 3 ways looks awesome.

 

[John Solak]

Very nice looking chicken!! What all did you have on the second grate?

 

[Dwain Pannell]

Excellent cook James. What IS on that second grate?

Looks like a blast. Chicken under a brick? Paint me intrigued.

Chris, ck this out: http://www.finecooking.com/recipes/tuscan-grilled-chicken-under-brick.aspx

James' use of Tuscan spices for the pollo al mattone is spot on. Nicely done!

 

[James H]

Dwain, Nice article on chick under brick to answer Chris' question. It is definitely worth a try. Bottom rack had skewers with potatoes mushrooms peppers and onions. Thanks for all the kind words everyone!

 

[RogerS]

Excellent cook James

 

[Hamilton Barnes]

Looks great!!

 

[Bob Mann]

Very nice James!

 

[Andy Beers]

Fine lookin chicken there

 

[MikeD125]

Awesome cook!

 

[Mike Cosgrove]

That's another one on my list, you did real good.