Grill Like a Pro: Why This Chicken Recipe Is a Summer Staple
Some recipes earn a permanent spot in your summer rotation — this is one of them.
I first made this grilled chicken back in 2011, straight from the Cook’s Illustrated Summer Grilling issue. It’s a recipe that feels fancy but is actually foolproof. The secret? A couple of bricks, fresh herbs, and a hot grill.
There’s no Tasty Tin twist in this one — just pure summer flavor the way they originally wrote it. Sometimes you don’t mess with a good thing. But trust, I still serve it up with plenty of Garlic Dust corn and a chilled drink on the side.
📽️ The video on this page walks you through the full process:
– How to spatchcock a chicken
– How to set up your grill
– When to flip
– How to keep that skin golden and crispy
Whether you’re grilling for a few or hosting the whole block, this one always gets compliments.
This Italian-style grilled chicken has been a go-to in my kitchen for over a decade. Originally featured in Cook’s Illustrated’s Summer Grilling issue, it combines the brightness of lemon, the depth of fresh rosemary and thyme, and the drama of bricks-on-a-chicken grilling. Crispy on the outside, juicy inside — it’s the kind of dish you serve when you want to impress, but don’t want to stress.
This is the exact method as published — no tweaks, no twists. Just a classic that earns its place on the table every single time.
Ingredients
⅓ cup EVOO
8 medium garlic cloves, minced or pressed with garlic press
1 tsp grated lemon zest
2 tbsp fresh lemon juice
pinch of red pepper flakes
4 tsp chopped fresh thyme leaves
3 tsp chopped fresh rosemary leaves
1 4lb whole chicken, spatchcocked
Directions
Combine oil, garlic, lemon zest, and pepper flakes in a small saucepan. Bring to a simmer, stirring frequently, over medium-low heat, for about 3 minutes. Once simmering add 3 tsp thyme and 2 tsp rosemary and cook 30 seconds longer. Strain mixture through fine-mesh strainer set over small bowl. Pushing on solids to extract oil. Transfer solids to small bowl and cool. Set oil and solids aside
Spatchcock your chicken. I like to save & freeze the back for stock. Using hands loosen skin over breast and thighs and remove any excess fat. Combine 1 tbsp salt and 1 teaspoon pepper in a small bowl. Mix 3 teaspoons salt mixture with cooled garlic solids. Spread salt/garlic mixture evenly under skin over chicken breast and thighs. Sprinkle remaining teaspoon salt mixture on exposed meat of bone side. Place chicken skin side up on wire rack set in rimmed baking sheet and refrigerate 1 to 2 hours.
Light your grill in a 2 zone fashion. (all the coals on one side of the grill. Once lit, place grill grate down and heat up aluminum foil covered bricks to get hot.
Scrape cooking grate clean. Place chicken skin side down over fooler side of grill with legs facing fire, place hot bricks lengthwise over each breast half, cover, grill and cook until skin is lightly browned and faint grill marks appear. 22-25 minutes. Remove bricks from chicken. Using tongs or towel, grip legs and flip chicken and transfer to hot side of grill, skin side up, with breast facing center of grill. Place bricks over breast, cover grill and cook until chicken is well browned, 12-15 minutes.
Remove bricks, flip chicken skin side down over hot coals and cook until chicken skin is well crisped and instant read thermometer inserted into thigh registers 165°, 5 to 10 minutes, moving chicken as necessary to prevent flare-ups. Transfer chicken to cutting board and let rest for 10 minutes. Whisk lemon juice and remaining thyme and rosemary into reserved oil; season with salt and pepper to taste. Carve chicken and serve with sauce!/
Recipe Video
Recipe Note
This version was originally published by Cook’s Illustrated in their 2011 Summer Grilling issue and remains one of the most reliable ways to get crisp skin and juicy meat.
If you’re short on bricks, a heavy cast iron skillet will do the trick — just wrap the bottom in foil first.
I didn’t add any of my Tasty Tin blends this time, but if you’re looking to sprinkle in extra flavor, Garlic Dust is a natural sidekick to this chicken on grilled veggies or corn.
Pair it with crusty bread, grilled asparagus, or even a chilled pasta salad for a perfect summer plate.
