BUTTERFLIED BRICK CHICKEN

Serves: 4

1 heatproof brick 1 whole fryer chicken (3 lb/1.4 kg) 2 tsp (10 mL) salt 1 tsp (5 mL) freshly ground pepper 1 cup (250 mL) barbecue sauce, divided

1. Wrap brick in heavy-duty foil. 2. Place brick on barbecue grid on natural gas barbecue. Heat brick over medium-high heat for 30 minutes.

3. Meanwhile, to butterfly chicken, place chicken, breast side down, on a cutting board. Hold tail end and cut down both sides of backbone using poultry or kitchen shears; cut out and discard backbone.

4. Turn chicken around and spread open. Using a boning knife, make an incision in cartilage above breastbone. From the underside of the chicken, push upward on the breastbone to pop it up. Run a finger down and under the sides of breastbone to loosen, then pull out and discard breastbone. Cut out and discard any excess fat.

5. Sprinkle salt and pepper over both sides of chicken.

6. Turn barbecue control down to medium heat and place chicken, skin side down, on barbecue grid. Place hot foil-covered brick on top. With lid down, grill chicken for 10 minutes.

7. Remove brick. Flip chicken over. Place brick on top. With lid down, continue grilling for 10 minutes.

8. Turn barbecue control down to low heat. Remove the brick and set it aside; it is no longer needed.

9. Reserve 1/2 cup (125 mL), barbecue sauce to serve with chicken. Brush remaining 1/2 cup (125 mL), barbecue sauce over both sides of chicken and grill until chicken is cooked through, about 8 to 10 minutes per side.

10. Let stand for 10 minutes before cutting into serving pieces.

11. Serve with reserved barbecue sauce.