Italian-Style Gas-Grilled Chicken
Why This Recipe Works
We wanted an Italian-style grilled chicken recipe with evenly cooked, juicy meat, crackly skin, and bold Mediterranean flavor. We started by salting the bird so it would retain its juices, which had the added advantage of loosening the chicken’s skin from the meat, resulting in increased crispness. Preheated bricks provided heat from above as we cooked the chicken on both sides. We briefly sautéed Mediterranean seasonings in olive oil, straining the mixture and then spreading the resulting paste under the skin in our grilled chicken recipe, to infuse the meat with flavor without making the skin soggy.