Guy Fieri is all about his grill, especially when it's for Summer staples like corn [1], breakfast sausage [2], and definitely chicken. I recently asked him his favorite way to grill chicken and he responded:

"I like to get the grill nice and hot and cook chicken al mattone [3], where you press the bird under a brick. First you spatchcock a whole chicken, season it, then get the skin pressed nicely onto the grill for a crisp outside. The brick flattens out the chicken so it cooks evenly before transferring it to the oven for a few minutes. If you happen to have leftovers, it's a great alternative to a regular roasted chicken and you can repurpose throughout the rest of the week."

Having cooked chicken with a brick [4], I can attest to its greatness. Like Guy says, the brick simultaneously flattens the chicken and causes it to sear really nicely. Just be sure to cover the brick with a few sheets of heavy-duty foil and use a thick glove to remove it from the chicken (the brick will retain a lot of heat from the grill, and you don't want to burn yourself). If you find yourself needing more inspiration, check out these recipes made with leftover chicken [5].