Tuscan Chicken Under (in) a Brick (stainless steel pan)

Audrey and I are now proud owners of a Weber 22.5" Gold Kettle grill, 1 bag of natural wood charcoal, and a chimney starter. We attempted, as our first foray, the Tuscan Chicken Under a Brick. We made the herb rub, which went off without a hitch, and I spatchcocked the chicken, as is often done in situations such as these. The inaugural grill lighting was executed while singing the "Fanfare for the Common Man", as is traditional .

Sadly, there there is little other good news to report.

As soon as I turned over the chimney to dump the hot coals, at least half of the coals fell through the grate to the bottom of the grill, leaving but a few coals remaining on which to grill, glowing valiantly, but huddled in a pathetic heap braced against the howling wind. Not surprisingly, the chicken got off to a good start on the few hot coals, but did not pa. Because we had plans that prevented re-stoking the fire and trying again, I put the chicken in the stainless steel pan that I had been using for the brick, and finished it on the stove.

In the end, the chicken was actually quite tasty. But...I don't think it is exactly what Steve Raichlen had in mind.