Heat the grill and clean the grate. For a charcoal grill, place coals on 1 side of the grill. For a gas grill, heat one side of the burners on high, leaving the other side off. Once the grill is very hot, rub the grate with a paper towel with vegetable oil. Place the chicken over indirect heat, skin side down and place bricks on top. Cover grill and keep closed for about 25-30 minutes, until the skin has nice grill marks on it. Flip the chicken and place bricks and cook for another 25-30 minutes until the chicken is cooked through. A meat thermometer should read 165 degrees in the thickest part of the thigh.