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!
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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!