Butterflying a chicken is easier than you may think and allows you to cook a whole chicken right on the barbecue. The weight of the brick presses down on the chicken, which makes for a crispier skin and distinctive grill marks.

Yield: Serves 4.



  • 1 brick
  • 1 whole fryer chicken (3 lb/1.5 kg)
  • 2 tsp salt
  • 1 tsp freshly ground pepper
  • 1 cup Apricot Barbecue Sauce or barbecue sauce, divided


  1. Wrap brick in heavy-duty foil. Place brick on barbecue grid on natural gas barbecue. Heat brick over medium-high heat for 30 minutes.
  2. 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. Turn chicken around and spread open. Using a boning knife, make an incision in cartilage above breastbone. From underside of chicken, push upward on breastbone to pop it up. Run a finger down and under sides of breastbone to loosen. Pull out and discard breastbone. Cut out and discard any excess fat.
  3. Sprinkle salt and pepper over both sides of chicken.
  4. 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. Remove brick. Flip chicken over. Place brick on top. With lid down, continue grilling for 10 minutes. Turn barbecue control down to low heat. Remove brick and set brick aside; brick is no longer needed.
  5. Reserve 1/2 cup Apricot Barbecue Sauce to serve with chicken. Brush remaining 1/2 cup Apricot Barbecue Sauce over both sides of chicken and grill until chicken is cooked through, about 8 - 10 minutes per side. Let stand for 10 minutes before cutting into serving pieces. Serve with reserved Apricot Barbecue Sauce.
Nutritional analysis per serving:


461 calories, 18.5 g fat, 37.4 g protein, 36.4 g carbohydrate, 0.6 g fibre, 1673 mg sodium