I’ve been loving baking sourdough lately, but having my oven at 500F for 1-2 hours has just been too much with this midwest heat wave. This grilled flatbread is not only easy as can be, but it’s a fabulous way to get fresh, warm, bread for your summer dinners without turning on your oven. Even with a handful of recipes in the queue, some things are too delish to hold back from you and this is one of those recipes! Carve and serve with lemon wedges.ĮDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.Sometimes I make something so wonderful I have to drop everything to photograph it and share it with you. Transfer skin up to a cutting board and let rest for 15 minutes. Cook until the skin is lightly charred, about 5 minutes. Using tongs and a wide spatula, flip the chicken skin down onto the hot side of the grill. Cover and cook until the thickest part of the breast reaches 160☏ and the thighs reach 175☏, another 25 to 35 minutes.īrush the skin of the chicken with the remaining 1 tablespoon oil. Using tongs, rotate the chicken to bring the breast side closest to the heat. Set the chicken skin up on the cooler side of the grill, legs facing the heat. If using a gas grill, leave the primary burner on high and turn off the other burners. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate. For a gas grill, turn all burners to high. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed open the bottom grill vents and the lid vent. Let stand uncovered at room temperature for about 45 minutes. Sprinkle the remaining spice mixture evenly on both sides of the chicken, patting gently to help it adhere. Using your fingers, evenly distribute the garlic-spice paste under the skin and rub it into the flesh. Loosen the skin over the chicken’s breasts and thighs by gently working your fingers between the skin and the flesh. Use the heel of your hands to press down firmly on the thickest part of the breast until the wishbone snaps. Open up the chicken, then turn it skin up.

Using sturdy kitchen shears, cut along both sides of the backbone, from top to bottom remove and discard the backbone (or save to make broth). Place the chicken skin side up on a cutting board.

Flat bread grill