Marinated Chicken Cooked Under a Brick

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon dijon mustard 
• 1 tablespoon rosemary fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 6  garlic cloves minced
• 2 tablespoons honey 
• 3 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 2 teaspoons soya sauce low-sodium
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 0.3 cup shallots chopped
• 4 pound meat from a rotisserie chicken whole

Equipment

• knife
• baking pan
• grill
• kitchen thermometer
• aluminum foil

Directions

1. Combine the first 11 ingredients in a 13 x 9-inch baking dish.
2. Remove and discard giblets and neck from chicken. Trim excess fat. With a sharp knife or kitchen shears, remove the wings at the first joint; discard wings. Split chicken in half lengthwise.
3. Remove and discard skin; pierce entire surface of chicken with a fork.
4. Place chicken in the dish, turning to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
5. Remove chicken from dish; discard marinade. Coat chicken with cooking spray; sprinkle chicken evenly with salt and pepper.
6. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 40
7. Wrap 2 bricks with aluminum foil.
8. Place chicken, breast side down, on grill rack coated with cooking spray on unheated side.
9. Place 1 prepared brick on each chicken half. Cover and grill 1 hour or until a thermometer inserted into the thickest part of the thigh registers 16
10. Carefully remove hot bricks; remove chicken from grill.
11. Let chicken stand 5 minutes. Carve chicken.