• Home
  • Chicken
  • Northern Italian–Style Chicken Under A Brick
Northern Italian–Style Chicken Under A Brick

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup Olive oil
1/2 cup freshly squeezed Lemon juice
2 tablespoons minced Garlic
1 tablespoon Lemon zest
1 tablespoon chopped fresh Rosemary
1 tablespoon chopped fresh Thyme
1 tablespoon chopped fresh Parsley
1 teaspoon Kosher salt
1/2 teaspoon crushed Red Peppers
3 pound Chicken
2 Bricks completely wrapped in aluminum foil
2 teaspoons Creole Seasoning
1/2 teaspoon Salt
1/2 teaspoon freshly Ground white pepper

Northern Italian–Style Chicken Under A Brick

Cuisine:

    An amazing grilled chicken recipe!

    • 1 hour
    • Serves 4
    • Medium

    Ingredients

    Directions

    Share

    ‘Pollo el mattrone,’ also known as ‘chicken under a brick’ in English, is a traditional Italian way of grilling chicken. The chicken is flattened and weighed down by a brick so it can cook evenly.

    This Italian technique makes a huge difference and produces flavorful, juicy, and crispy skin. A fit for a king meal, literally.

    Featured image:
    Chicken Under a Brick
    by Rich Terrell @ flickr

    Steps

    1
    Done

    In a small mixing bowl, mix and combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, kosher salt, and crushed red pepper and set aside.

    2
    Done

    Place the chicken on a cutting board. With a boning knife or poultry scissors, cut along both sides of the backbone and remove it.

    3
    Done

    Place the chicken skin side down and use a paring or small boning knife to cut underneath and around the breastbone on both sides.

    4
    Done

    Cut the cartilage away from the flesh so that you can work your fingers underneath the bone and then carefully remove the breastbone. The chicken should now lie flat. Tuck the wing tips behind the wing joint that meets the breast.

    5
    Done

    Cut small slits in the skin that hangs beneath the thighs and tuck the tips of the drumstick bones inside.

    6
    Done

    Place the chicken in a nonreactive baking dish and pour the marinade over it.

    7
    Done

    Cover the chicken and refrigerate for at least 2 hours up to 6 hours.

    8
    Done

    Meanwhile, preheat the oven to 500°F and preheat a grill to medium-low.

    9
    Done

    Heat the bricks in the oven for 20 minutes and simultaneously heat the bricks on the grill for 30 minutes.

    10
    Done

    Remove the chicken from the marinade and season it on both sides with the sauce, salt, and white pepper.

    11
    Done

    Transfer the chicken to the grill and set the bricks on top of the chicken to cover it completely and flatten it.

    12
    Done

    Cook for 15 minutes or until the skin has nice grill marks on both sides.

    13
    Done

    Using pot holders, remove the bricks and set them aside

    14
    Done

    Cook the chicken until the juices run clear and an instant-read thermometer inserted inside registers 165°F.

    15
    Done

    Remove the chicken from the grill and place it on a cutting board; let it rest for 5 minutes.

    16
    Done

    Finally, cut the chicken into quarters and serve immediately with salad or any meal of your likings!

    Grilled fish tacos
    previous
    Grilled fish tacos with roasted chile and avocado salsa
    Lamb, potato mash and pomegranate sauce
    next
    Lamb, potato mash and pomegranate sauce
    Grilled fish tacos
    previous
    Grilled fish tacos with roasted chile and avocado salsa
    Lamb, potato mash and pomegranate sauce
    next
    Lamb, potato mash and pomegranate sauce