Mattone means "brick" in Italian and refers to a technique of splitting a chicken and cooking it pressed under a stone or "a la mattone." Here is a simple adaptation of this method for the backyard barbecue.

Preparation

Preheat grill to 400°F.

Place chicken breast-side down, and use a heavy knife to split it along the middle of the back, opening it like a book. Season the front and back with garlic, olive oil, salt, and pepper.

Place chicken skin-side down on seasoned grill and close lid. Cook for 7–8 minutes, then carefully lift and rotate the bird 90 degrees, close the lid, and cook for 7–8 minutes. If chicken sticks to the grill, slide a thin metal spatula between it and the grill to help release it.

Flip the chicken over, cover with foil, and place a brick or cast iron skillet on top. Close the lid and grill for 8–10 minutes, until internal temperature of the chicken reaches 165ºF.

Remove brick and remove chicken from heat, allowing it to rest, covered, for 10 minutes. If foil sticks, keep the skin intact by gently sliding a butter knife between the chicken and the foil.

Drizzle with fresh lemon juice and sprinkle generously with parsley and red chili flakes before serving.