Name: Grilled Chicken Under a Brick Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian
Ingredients: 3 lbs chicken; 2 cloves garlic; 1 tbsp fresh rosemary; 1 tbsp Fresh Thyme; 1 lemon; 1 tsp kosher salt; 1 tsp ground black pepper; ¼ cup extra-virgin olive oil

This grilled chicken under a brick recipe delivers a beautifully crispy skin and juicy meat. The technique involves using a foil-wrapped brick to press the chicken flat on the grill, ensuring even cooking and delicious charred flavors. Perfect for a BBQ party, this dish pairs wonderfully with classic sides like potato salad or macaroni salad.

Photos of Grilled Chicken Under a Brick Recipe

While most ingredients for this recipe are common, fresh rosemary and thyme might not be in every pantry. Make sure to pick these up from the supermarket. A fresh lemon will add a refreshing zest, and consider using extra-virgin olive oil for its superior flavor.

Ingredients for Grilled Chicken Under a Brick

Chicken: The main protein; a whole chicken is split and pressed for even grilling.

Garlic: Adds a rich, aromatic flavor to the marinade.

Rosemary: Fresh herb that imparts a pine-like, peppery taste.

Thyme: Delicate herb with a slight lemony flavor, enhancing the dish.

Lemon: Provides zest for a fresh, citrusy kick in the marinade.

Kosher salt: Enhances overall flavor with its coarse texture.

Ground black pepper: Adds a mild heat and depth to the seasoning.

Extra-virgin olive oil: Used in the marinade for its robust, fruity flavor.

One reader, Harmony Jorgensen says:

This grilled chicken under a brick recipe is fantastic! The meat is incredibly juicy and flavorful, with a perfect crispy skin. The marinade of garlic, rosemary, and lemon really elevates the dish. It's a must-try for any BBQ lover!

Harmony Jorgensen

Key Techniques for Grilled Chicken Under a Brick Recipe

Yes.

How to remove the backbone of the chicken: Use kitchen shears to cut along both sides of the backbone from the tail to the neck, then remove it. How to butterfly the chicken: After removing the backbone, press down firmly on the breastbone to flatten the chicken. How to zest a lemon: Use a microplane or a fine grater to remove the outer yellow layer of the lemon peel, avoiding the white pith. How to preheat a grill: Turn on the grill to medium-high heat and allow it to heat up for about 10-15 minutes before cooking. How to cover a brick with foil: Wrap the brick in aluminum foil and brush the outer part of the foil with oil to prevent sticking. How to check the internal temperature of chicken: Use a meat thermometer to ensure the thickest part of the chicken reaches 165 degrees Fahrenheit.

How To Make Grilled Chicken Under a Brick

Make this crispy and flavorful grilled chicken under a ‘brick’ or really, just anything heavy! The chicken skin turns perfectly crispy, perfect for dinner!

Preparation: 15 minutes

Cooking: 25 minutes

Marinate Time: 30 minutes

Total: 1 hour 10 minutes

Serves:

Ingredients

3lbschicken,whole
2clovesgarlic,minced
1tbspfresh rosemary
1tbspfresh thyme
1lemon,zest only
1tspkosher salt
1tspground black pepper
¼cupextra-virgin olive oil

Instructions

Use kitchen shears to remove the backbone of the chicken.
After removing it, cut through the breast middle to split the chicken into two halves.
Press down flat on a baking sheet. Alternatively, butterfly the chicken.
Mix together the garlic, rosemary, thyme, lemon zest, salt, pepper, and olive oil.
Slather the chicken with the mixture on both sides, and work some of the marinade under the skin of the chicken as well.
Alternatively, just drizzle the chicken with olive oil and season with salt and pepper.
Cover the chicken loosely and let rest for 30 minutes.
Preheat the grill to medium-high heat.
Cover the bottom of the heavy thing (will be referred to as “brick”) with the foil and brush the outer part of the foil with oil to prevent any sticking.
Preheat the brick in the grill for 5 minutes before cooking the chicken.
When everything is nicely preheated, add the chicken to the grill, skin-side down.
Add the brick to the top of the chicken to press down. Let the chicken grill for 8 minutes, skin-side down.
After 8 minutes, remove the brick and flip the chicken. Return the brick to the top of the chicken and grill for another 8 minutes.
After another 8 minutes have passed, remove the brick and flip the chicken back so it is skin-side down. Do not replace the brick this time.
Grill the chicken for 3 to 4 minutes, and then flip again so it is skin-side up.
Grill for another 3 to 4 minutes or until the chicken reaches 165 degrees F in the thickest part.
When the chicken comes off the grill, let it rest for a few minutes, and then slice it into serving pieces.
Serve with standard BBQ party sides of choice, such as potato salad, green salad, or macaroni salad.

Recipe Notes

Any time “brick” appears in this recipe, know that it can substitute whatever heavy item is decided to use, such as a cast-iron skillet, pizza stone, etc. The thing will be called a “brick” just to make it easy.
Keep the leg and thigh connected, but it could be broken down any way desired.
The chicken keeps well in the fridge for up to 5 days. Reheat the chicken in a 350 degrees F oven for 10 to 15 minutes. The skin won’t be as crispy as straight off the grill, but it will still have great flavor.

Nutrition

Calories: 859.80kcal
Fat: 64.84g
Saturated Fat: 16.56g
Trans Fat: 0.33g
Monounsaturated Fat: 31.09g
Polyunsaturated Fat: 12.44g
Carbohydrates: 2.45g
Fiber: 0.73g
Sugar: 0.38g
Protein: 63.64g
Cholesterol: 255.15mg
Sodium: 709.57mg
Calcium: 50.66mg
Potassium: 683.36mg
Iron: 3.44mg
Vitamin A: 141.83µg
Vitamin C: 14.65mg

Pro Tip for Perfecting Grilled Chicken Under a Brick

To ensure even cooking and a crispy skin, make sure to thoroughly dry the chicken with paper towels before applying the marinade. This helps the skin to sear properly and prevents steaming.

Time-Saving Tips for Preparing Grilled Chicken Under a Brick

Prepare the marinade in advance: Mix the garlic, rosemary, thyme, lemon zest, salt, pepper, and olive oil the night before to save time on the day of grilling.

Use a preheated grill: Ensure your grill is preheated to medium-high heat before adding the chicken to reduce cooking time.

Butterfly the chicken: Butterflying the chicken helps it cook more evenly and quickly.

Preheat the brick: Preheating the brick ensures it presses the chicken efficiently, speeding up the grilling process.

Substitute Ingredients For Grilled Chicken Under a Brick Recipe

chicken - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile to chicken, making it a suitable alternative for grilling under a brick.
garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the herbs and lemon in the recipe.
fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in place of fresh, though you should use about one-third of the amount since dried herbs are more concentrated.
fresh thyme - Substitute with dried thyme: Similar to rosemary, dried thyme can replace fresh thyme, using about one-third of the amount.
lemon - Substitute with lime: Lime can provide a similar acidic and citrusy flavor, though it will be slightly more tart than lemon.
kosher salt - Substitute with sea salt: Sea salt can be used in place of kosher salt, offering a similar texture and flavor.
ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.
extra-virgin olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

Plating Ideas for Grilled Chicken Under a Brick

Serve smaller portion sizes: Present the grilled chicken in elegant, manageable pieces to highlight its succulence and ensure a refined dining experience.
Use decoration: Garnish the plate with a sprig of fresh rosemary and a slice of lemon to add a touch of color and a hint of the flavors used in the marinade.
Create a base: Place a small mound of potato salad or green salad as a base on the plate to provide a contrast in texture and temperature.
Drizzle with sauce: Lightly drizzle a reduction of extra-virgin olive oil and lemon juice around the plate to enhance the visual appeal and add a burst of flavor.
Add height: Stack the chicken pieces slightly to create height on the plate, giving it a more dynamic and professional appearance.
Use a clean plate: Ensure the plate is spotless, with no smudges or drips, to maintain a high level of presentation and professionalism.
Balance colors: Use a variety of colorful sides like macaroni salad with vegetables to create a visually appealing contrast with the golden-brown grilled chicken.
Highlight textures: Emphasize the crispy skin of the chicken by placing it skin-side up, ensuring it remains the focal point of the dish.
Finish with a touch of salt: Sprinkle a pinch of kosher salt over the finished dish to enhance the flavors and add a final touch of finesse.
Serve immediately: Ensure the grilled chicken is served hot, straight from the grill, to maintain its juiciness and optimal flavor.

Essential Equipment for Making Grilled Chicken Under a Brick

Kitchen shears: Use these to remove the backbone of the chicken efficiently.
Baking sheet: Press the chicken flat on this surface or use it to butterfly the chicken.
Mixing bowl: Combine the garlic, rosemary, thyme, lemon zest, salt, pepper, and olive oil in this.
Grill: Preheat this to medium-high heat for cooking the chicken.
Aluminum foil: Cover the bottom of the brick with this to prevent sticking.
Brush: Use this to apply oil to the outer part of the foil-covered brick.
Brick: This heavy object will press down on the chicken to ensure even cooking.
Tongs: Flip the chicken on the grill with these.
Meat thermometer: Check that the chicken reaches 165 degrees F in the thickest part.
Cutting board: Slice the chicken into serving pieces on this after it has rested.
Knife: Use this to slice the chicken into serving pieces.

Storage and Freezing Instructions for Grilled Chicken Under a Brick

Let the grilled chicken cool completely before storing or freezing. This will prevent the chicken from becoming soggy and help maintain its texture.
To store the chicken in the refrigerator, place it in an airtight container or wrap it tightly with plastic wrap or aluminum foil. The chicken will keep in the refrigerator for up to 4 days.
If you want to freeze the chicken, wrap each piece individually in plastic wrap or aluminum foil, making sure to remove as much air as possible. Then, place the wrapped chicken pieces in a freezer-safe container or a resealable freezer bag. Label the container or bag with the date and contents.
Frozen grilled chicken can be stored for up to 3 months in the freezer. When you're ready to eat the frozen chicken, transfer it to the refrigerator to thaw overnight.
To reheat the chicken, you can use the oven, microwave, or stovetop. For best results, reheat the chicken in the oven at 350°F (175°C) for about 10-15 minutes, or until it reaches an internal temperature of 165°F (74°C). If using the microwave, place the chicken on a microwave-safe plate and heat it in 30-second intervals until it's heated through. If using the stovetop, add a little bit of olive oil or butter to a pan and heat the chicken over medium heat until it's warmed through.
To maintain the quality of the grilled chicken, avoid reheating it multiple times. It's best to only reheat the amount of chicken you plan to consume in one sitting.

How To Reheat Leftover Grilled Chicken Under a Brick

Preheat your oven to 350°F (175°C). Place the leftover grilled chicken on a baking sheet lined with aluminum foil. Brush the chicken with a little olive oil or butter to help keep it moist during reheating. Cover the baking sheet with another piece of foil to prevent the chicken from drying out. Bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
For a quicker option, use the microwave. Place the chicken on a microwave-safe plate and cover it with a damp paper towel. This will help maintain moisture and prevent the chicken from drying out. Microwave on high for 1-2 minutes, or until the chicken is heated through. Be careful not to overheat, as this can cause the chicken to become rubbery.
If you have a toaster oven, you can use it to reheat your leftover grilled chicken. Preheat the toaster oven to 350°F (175°C) and place the chicken on a small baking sheet or oven-safe dish. Brush with a little olive oil or butter, and cover with foil. Heat for 5-7 minutes, or until the chicken is warmed through.
For a stovetop method, place the leftover grilled chicken in a skillet over medium heat. Add a splash of chicken broth, water, or white wine to the pan to help keep the chicken moist. Cover the skillet with a lid and heat for 5-7 minutes, or until the chicken is heated through. Flip the chicken halfway through to ensure even heating.
If you have an air fryer, you can use it to quickly reheat your leftover grilled chicken. Preheat the air fryer to 350°F (175°C). Place the chicken in the air fryer basket and brush with a little olive oil or butter. Cook for 3-5 minutes, or until the chicken is heated through and the skin is crispy.

Interesting Trivia About Grilled Chicken Under a Brick

A unique aspect of this grilled chicken under a brick recipe is that using a brick helps to evenly distribute heat and press the chicken flat, resulting in a crispy skin and juicy meat.

Is Making Grilled Chicken Under a Brick Cost-Effective?

This grilled chicken under a brick recipe is quite cost-effective for a household. The primary ingredients like chicken, garlic, rosemary, thyme, lemon, kosher salt, black pepper, and extra-virgin olive oil are relatively affordable and often found in most kitchens. The approximate cost for a household of 4 people would be around $15-$20 USD. Considering the flavor and simplicity, I would rate this recipe an 8 out of 10.

Is Grilled Chicken Under a Brick Healthy or Unhealthy?

The grilled chicken under a brick recipe is a relatively healthy dish, as it primarily consists of lean protein from the chicken. The marinade ingredients, such as garlic, rosemary, thyme, and lemon zest, add flavor without significantly increasing the calorie content. However, there are a few aspects that could be improved to make the recipe even healthier:

The recipe calls for a significant amount of olive oil, which is high in calories. While olive oil is a healthy fat, reducing the quantity could lower the overall calorie count.
The salt content could be reduced to make the dish more suitable for those watching their sodium intake.
The recipe doesn't include any vegetables, which are essential for a balanced meal.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of olive oil used in the marinade, or opt for a lower-calorie alternative like chicken broth or lemon juice.
Use less salt in the seasoning mix, and instead, enhance the flavor with additional herbs and spices like paprika, cumin, or red pepper flakes.
Serve the grilled chicken with a variety of grilled or roasted vegetables, such as zucchini, bell peppers, or asparagus, to increase the nutrient content of the meal.
Instead of traditional BBQ sides like potato salad or macaroni salad, which can be high in calories and fat, opt for lighter alternatives like a fresh green salad, quinoa salad, or grilled corn on the cob.

Editor's Opinion on the Grilled Chicken Under a Brick Recipe

This recipe for grilled chicken under a brick is a fantastic way to achieve perfectly crispy skin and juicy meat. The combination of garlic, rosemary, thyme, and lemon zest infuses the chicken with vibrant flavors. Using a brick to press the chicken ensures even cooking and a beautiful char. Preheating the brick is a clever touch to prevent sticking. The methodical flipping and resting times are well thought out, ensuring the chicken is cooked to perfection. Pairing it with classic BBQ sides makes it a complete and satisfying meal. Overall, it's a delightful and effective approach to grilling chicken.

Enhance Your Grilled Chicken Under a Brick Recipe with These Unique Side Dishes:

Grilled Corn on the Cob: Grilled Corn on the Cob: Elevate your corn game by brushing it with a mixture of butter, lime zest, and a hint of chili powder. Grill until charred and juicy, then sprinkle with cotija cheese and fresh cilantro for a burst of flavor.

Herb-Roasted Potatoes: Herb-Roasted Potatoes: Toss baby potatoes in a blend of olive oil, garlic, and fresh herbs like rosemary and thyme. Roast until crispy and golden, then finish with a sprinkle of sea salt and a squeeze of lemon juice.

Mediterranean Quinoa Salad: Mediterranean Quinoa Salad: Combine cooked quinoa with cherry tomatoes, cucumbers, red onions, and kalamata olives. Toss with a lemon vinaigrette and top with crumbled feta cheese and fresh parsley for a refreshing side.

Grilled Asparagus with Parmesan: Grilled Asparagus with Parmesan: Lightly coat asparagus spears with olive oil and season with salt and pepper. Grill until tender and slightly charred, then sprinkle with freshly grated Parmesan cheese and a drizzle of balsamic glaze.

Watermelon Feta Salad: Watermelon Feta Salad: Mix juicy watermelon cubes with crumbled feta cheese, thinly sliced red onions, and fresh mint leaves. Drizzle with a honey-lime dressing for a sweet and tangy complement to your grilled chicken.

Similar Recipes to Try If You Like Grilled Chicken Under a Brick

Lemon Herb Roasted Chicken: Imagine a whole chicken marinated in a zesty blend of lemon, rosemary, and thyme, then roasted to golden perfection. The crispy skin and juicy meat make it a perfect centerpiece for any meal.

Garlic and Herb Spatchcock Chicken: This spatchcocked chicken is flattened for even cooking and slathered with a fragrant mix of garlic, herbs, and olive oil. Roasted until the skin is crispy and the meat is tender, it's a surefire hit.

Citrus Marinated Grilled Chicken: Marinate chicken breasts in a tangy blend of citrus juices, garlic, and herbs. Grill to perfection for a refreshing and flavorful dish that's perfect for summer.

Herb-Crusted Chicken Thighs: Coat chicken thighs in a mixture of fresh herbs, garlic, and olive oil. Bake until the skin is crispy and the meat is juicy, making for a delicious and easy weeknight dinner.

Mediterranean Grilled Chicken Skewers: Thread chicken pieces onto skewers with bell peppers, onions, and zucchini. Marinate in a blend of olive oil, lemon, and herbs, then grill to smoky perfection.

Appetizer and Dessert Pairings for Grilled Chicken Under a Brick

Appetizers:

Stuffed Mushrooms: Elevate your grilled chicken under a brick meal with these delectable Stuffed Mushrooms. Imagine plump mushroom caps filled with a savory blend of cream cheese, garlic, and herbs. A touch of Parmesan cheese adds a delightful crust when baked to golden perfection. These bite-sized delights are not only visually appealing but also pack a punch of flavor that complements the main course beautifully.

Caprese Skewers: Add a touch of elegance to your barbecue spread with Caprese Skewers. These vibrant skewers feature juicy cherry tomatoes, creamy mozzarella balls, and fresh basil leaves. Drizzle with a balsamic reduction for a tangy finish that balances the richness of the grilled chicken. The combination of textures and flavors makes these skewers a refreshing and sophisticated appetizer.

Desserts:

Lemon Tart: Imagine a Lemon Tart with a buttery, flaky crust filled with a luscious, tangy lemon curd. The tartness of the lemon pairs beautifully with the sweetness of the crust, creating a balanced and refreshing dessert. Top it with a dollop of whipped cream and a sprinkle of fresh berries for an added burst of flavor and color. This dessert is perfect for those who love a zesty finish to their meal.

Chocolate Mousse: Indulge in a rich and creamy Chocolate Mousse that melts in your mouth. This decadent dessert features a smooth, airy texture and an intense chocolate flavor that will satisfy any sweet tooth. Garnish with a few chocolate shavings and a sprig of mint for a touch of elegance. Serve it in individual cups for a sophisticated presentation that will impress your guests.

Why trust this Grilled Chicken Under a Brick Recipe:

This recipe ensures a flavorful and juicy grilled chicken by using a unique method of cooking under a brick. The garlic, rosemary, and thyme marinade infuses the chicken with aromatic herbs, while the lemon zest adds a refreshing citrus note. The extra-virgin olive oil helps to keep the chicken moist and tender. By following these detailed steps, you can achieve perfectly cooked chicken with a crispy skin and succulent meat.

Want to share your tips and tricks for making this Grilled Chicken Under a Brick Recipe? Join the discussion in the Cooking Techniques forum and let's talk about how to perfect this delicious dish!

FAQ:

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165 degrees F in the thickest part. You can use a meat thermometer to check this.

Can I use dried herbs instead of fresh ones?

Yes, you can use dried herbs if you don't have fresh ones. Just remember that dried herbs are more concentrated, so use about one-third of the amount called for fresh herbs.

What can I use if I don't have a brick?

If you don't have a brick, you can use any heavy, heat-safe object like a cast-iron skillet or a heavy pot. Just make sure to cover it with foil and brush the foil with oil to prevent sticking.

Can I marinate the chicken for longer than 30 minutes?

Absolutely! Marinating the chicken for a few hours or even overnight will enhance the flavors even more. Just keep it covered and refrigerated.

What sides go well with this grilled chicken?

This grilled chicken pairs well with classic BBQ sides like potato salad, green salad, macaroni salad, coleslaw, or grilled vegetables.