I saw an unusual but logical way of cooking chicken on the internet. A butterflied chicken is grilled on the BBQ in medium low heat, pressed down with two bricks. The weight of the bricks keeps the chicken flat and hard up against the hot grill, resulting in nice marks. Here's my attempt at 'chicken under a brick', using about a third of a bottle of Nandos marinade. I failed when cutting up the chicken and dropped a quarter (luckily it was the breast though)... Served alongside the chicken included corn on the bbq (wrapped in al foil) and BBQ'ed potato wedges.
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