The chef Michael Mina has a method for grilling chicken that turns it crisp outside and seasoned all the way through. He soaks a spatchcocked chicken in a feta brine overnight. Then he dries it well and cooks it under the weight of a smaller oven-safe skillet or Dutch oven. Traditionally, chefs used a brick. The technique presses the bird flat in a hot skillet, so the skin makes full contact. A smaller chicken is preferable because it fits better in the skillet. Mina preheats the oven and finishes the chicken there. He serves it with mint, parsley, chile, green onion, olive oil, lemon and extra feta.
