Cajun brick yardbird
1 x 2-3kg chicken, spatchcocked
2tbsp olive oil
3tbsp Cajun seasoning (see recipe, right)
food thermometer brick
Set up a grill for two-zone cooking and heat to medium.
Place the chicken, skin side down, on a foil-lined tray. Drizzle 1tbsp olive oil over the underside and sprinkle with 1tbsp Cajun seasoning and massage well.
Flip the bird over and repeat with the remaining oil and seasoning, making sure you spread the oil into the crevices between the thighs and wings.
Place the chicken, skin side down, on the indirect heat side of the grill, and place a foilcovered brick on top. You may need to use one brick across the chicken breast and another across the thigh area.
Grill for 25-30 minutes, then turn the chicken over. Replace the bricks using the opposite (clean) side of the foil to touch
the cooked side. Grill for a further 30 minutes, or until a thermometer inserted into the thickest part of the thigh reads 74C (165F).
Transfer the chicken to a board, cover loosely with foil and rest for 7-9 minutes. Cut into pieces and serve.