In this classic preparation for grilling, also known as al mattone, the chicken is flattened to expose the maximum surface area to the grill. This technique allows the skin to crisp and brown evenly. A weight—traditionally a brick—is placed on top of the bird during cooking to hold it flat and prevent it from curling. Chefs may substitute a heavy pot wrapped in aluminum foil. Any bird may be prepared this way.
If time allows, it is best to season the chicken and let it marina