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Make whole chicken under a brick with perfect charred crust in 30 minutes or less.
Brush skin-side of chicken with oil. Rub Applewood Rub evenly over chicken.
Place chicken, skin-side down on grill over medium heat. Place foil-wrapped brick on top of chicken.
Grill 10 to 15 minutes. Remove brick using tongs; turn chicken and place brick back on top. Grill 10 to 15 minutes longer or until cooked through (internal temperature reaches 165°F in the thigh).