My dad didn’t have much success grilling chicken in our backyard when I was growing up, but going to Egypt made me realize what he was trying to emulate: a bird with a crisp exterior that was thoroughly seasoned throughout.
This dish from my cookbook “My Egypt” gives the answer: submerging the chicken in feta brine overnight, then cooking it with the classic “under a brick” technique, which maximizes the chicken’s contact with the hot surface, all but guaranteeing even cooking and crisp skin.
