Chicken Under A Brick

It’s funny how some of the simplest cooking techniques yield the most spectacular results. Chicken under a brick, or “Pollo al Mattone” as it’s known in Italian, is a perfect example. I stumbled upon this method years ago, intrigued by the idea of using a brick – yes, a literal brick – to cook chicken. Let me tell you, the first time I tried it, I was blown away. The chicken was unbelievably juicy, the skin was shatteringly crisp, and the flavor was just… perfect. My family devoured it, declaring it the best chicken they’d ever had. Since then, it’s become a staple in our household, a go-to for weekend dinners and even casual gatherings. It’s impressive enough to serve to guests, yet simple enough for a weeknight meal. If you’re looking for a way to elevate your chicken game, look no further. This recipe is a game-changer, and I’m excited to share all the secrets to achieving brick chicken perfection with you.

Ingredients for Chicken Under a Brick

This recipe uses simple, fresh ingredients to highlight the natural flavor of the chicken while ensuring it’s incredibly moist and flavorful. Here’s what you’ll need:

• Whole Chicken (3-4 lbs): The star of the show! Choose a good quality whole chicken, preferably air-chilled for crispier skin. Make sure it’s thawed completely if frozen.
• Olive Oil: Essential for both flavor and to help the chicken skin crisp up beautifully. Use good quality extra virgin olive oil for the best taste.
• Fresh Lemon: Provides brightness and acidity, cutting through the richness of the chicken. You’ll use both the zest and juice for maximum flavor impact.
• Garlic Cloves: Adds a pungent and savory note. Fresh garlic is crucial for the best flavor; avoid using pre-minced garlic if possible.
• Fresh Rosemary: Lends a fragrant, piney aroma that pairs wonderfully with chicken. Fresh rosemary is preferred, but dried can be used in a pinch (use less).
• Fresh Thyme: Offers an earthy and slightly minty flavor that complements rosemary and chicken beautifully. Again, fresh is best, but dried thyme is an option.
• Salt and Black Pepper: Fundamental seasonings to enhance all the other flavors. Use kosher salt for even seasoning and freshly ground black pepper for the best aroma.
• Bricks (2): The secret weapon! You’ll need two clean, wrapped bricks. See the ‘Additional Tips’ section for more details on brick preparation.

Step-by-Step Instructions for Perfect Chicken Under a Brick

Follow these detailed instructions to create a truly exceptional Chicken Under a Brick, ensuring juicy meat and crispy skin every time.

1. Prepare the Chicken: Begin by taking your whole chicken out of its packaging. Remove any giblets or neck that might be inside the cavity. Pat the chicken thoroughly dry with paper towels, both inside and out. This step is crucial for achieving crispy skin, as excess moisture will steam the skin instead of allowing it to crisp. Drying the chicken well is one of the most important steps for success.
2. Butterfly the Chicken (Spatchcocking): To ensure even cooking under the bricks, you need to butterfly or spatchcock the chicken. Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it completely. Start at the tail end and cut all the way up to the neck cavity. Once the backbone is removed, open the chicken like a book. Press firmly down on the breastbone to flatten the chicken as much as possible. This ensures the chicken cooks evenly and quickly under the weight of the bricks. Spatchcocking is a technique that not only speeds up cooking but also contributes to crispier skin.
3. Prepare the Marinade: In a small bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, salt, and black pepper. Whisk all the ingredients together until they are well combined and emulsified. This marinade is simple but packed with flavor that will penetrate the chicken as it cooks. You can adjust the herbs and spices to your preference, but this classic combination is a winner.
4. Marinate the Chicken: Place the butterflied chicken in a large baking dish or a resealable plastic bag. Pour the marinade evenly over the chicken, ensuring it gets under the skin and into all the crevices. Rub the marinade into the chicken, massaging it gently to ensure even distribution. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor. Longer marinating times will result in a more flavorful and tender chicken. If marinating for longer than an hour, ensure it’s in the refrigerator for food safety.
5. Prepare the Bricks: While the chicken is marinating, prepare your bricks. It’s crucial to use clean bricks. You can purchase new, unused bricks from a hardware store. Wash them thoroughly with soap and water and let them dry completely. Wrap each brick tightly in heavy-duty aluminum foil, ensuring there are no gaps or exposed brick. Double-wrapping is recommended to prevent any brick particles from contaminating your food. The foil also makes cleanup easier and prevents the bricks from sticking to the chicken.
6. Preheat Grill or Oven (Optional Oven Method Included Later): Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are covered in white ash for consistent heat. For a gas grill, preheat with all burners on medium-high, then adjust to medium heat once the grill is hot. Alternatively, for oven roasting, preheat your oven to 425°F (220°C). Grilling imparts a smoky flavor and extra crispiness, while oven roasting is a convenient indoor method that still yields excellent results.
7. Grill the Chicken (Skin-Side Down First): Place the marinated chicken skin-side down on the preheated grill grates. Immediately place the wrapped bricks evenly on top of the chicken, distributing the weight across the entire surface. The bricks will press the chicken flat against the hot grill, ensuring even cooking and maximizing skin contact with the heat. Cook skin-side down for approximately 20-25 minutes, or until the skin is deeply golden brown and crispy.
8. Flip the Chicken and Cook with Bricks (Second Side): Carefully remove the bricks using tongs or oven mitts. Using a large spatula, flip the chicken over so it is now skin-side up. Place the bricks back on top of the chicken, again distributing the weight evenly. Continue to cook for another 15-20 minutes, or until the chicken is cooked through. The internal temperature of the thickest part of the thigh should reach 165°F (74°C) when measured with a meat thermometer. Using a meat thermometer is the most accurate way to ensure the chicken is safely cooked.
9. Rest the Chicken: Once the chicken is cooked through, remove it from the grill and transfer it to a clean cutting board. Remove the bricks and let the chicken rest for 10-15 minutes before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken. Do not skip this crucial step.
10. Carve and Serve: After resting, carve the chicken into serving pieces. You can remove the legs, thighs, wings, and breast meat. Serve immediately and enjoy the incredibly juicy and crispy Chicken Under a Brick!

Oven Roasting Method for Chicken Under a Brick (Alternative to Grilling):

If you don’t have a grill or prefer to cook indoors, you can easily adapt this recipe for the oven.

1. Preheat Oven: Preheat your oven to 425°F (220°C). Place a large oven-safe skillet (cast iron is ideal) in the oven to preheat as well. This preheated skillet will mimic the direct heat of the grill and help crisp the skin.
2. Sear Skin-Side Down in Skillet: Carefully remove the preheated skillet from the oven (use oven mitts!). Place the marinated chicken skin-side down in the hot skillet. Immediately place the wrapped bricks on top of the chicken, distributing the weight evenly.
3. Roast in Oven: Return the skillet with the chicken and bricks to the preheated oven. Roast for 30-35 minutes, or until the skin is deeply golden brown and crispy.
4. Flip and Finish Roasting: Carefully remove the skillet from the oven. Remove the bricks and flip the chicken skin-side up. Place the bricks back on top and return to the oven. Continue to roast for another 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
5. Rest, Carve, and Serve: Follow steps 9 and 10 from the grilling instructions for resting, carving, and serving.

Nutrition Facts for Chicken Under a Brick

(Per Serving, assuming 6 servings from a 3-4 lb chicken. Nutritional values are approximate and can vary based on specific ingredients and portion sizes.)

• Calories: Approximately 450-550 kcal per serving: This is a moderate calorie count, making it suitable for a balanced meal when paired with appropriate sides. Calories primarily come from protein and fat.
• Protein: 50-60g per serving: Chicken is an excellent source of lean protein, essential for muscle building, repair, and overall bodily functions. This high protein content contributes to satiety.
• Fat: 25-35g per serving: Includes both healthy unsaturated fats from olive oil and saturated fats from chicken skin and meat. Fat is necessary for energy and nutrient absorption, but moderation is key.
• Sodium: 300-400mg per serving: Sodium content comes from salt added during seasoning and naturally occurring sodium in chicken. This is a moderate sodium level; adjust salt to taste and dietary needs.
• Vitamin B6: High in Vitamin B6: Chicken is a good source of Vitamin B6, which is crucial for brain development and function, as well as immune system health.

Preparation Time for Chicken Under a Brick

This recipe is relatively quick to prepare, making it a great option for weeknight dinners or weekend gatherings.

• Prep Time: 20 minutes: This includes butterflying the chicken, preparing the marinade, and wrapping the bricks.
• Marinating Time: 30 minutes to 4 hours (optional): While marinating enhances flavor, even a short 30-minute marinade will make a difference.
• Cook Time (Grill or Oven): 35-45 minutes: Cooking time can vary slightly depending on grill temperature, oven accuracy, and chicken size. Always use a meat thermometer to ensure doneness.
• Rest Time: 10-15 minutes: Resting is essential for juicy chicken.
• Total Time: Approximately 1 hour 15 minutes to 1 hour 45 minutes (including marinating): From start to finish, you can have a delicious and impressive Chicken Under a Brick on the table in under two hours, even with marinating time.

How to Serve Chicken Under a Brick

Chicken Under a Brick is incredibly versatile and pairs well with a wide variety of side dishes. Here are some delicious serving suggestions:

• Classic Sides:
  • Roasted Vegetables: Roast vegetables like potatoes, carrots, broccoli, bell peppers, or asparagus alongside the chicken in the oven or on the grill (separate grilling pan). The roasting juices from the chicken will add extra flavor to the vegetables.
  • Mashed Potatoes or Creamy Polenta: A comforting and classic side that soaks up the flavorful chicken juices. Consider adding garlic or herbs to your mashed potatoes or polenta for extra flavor.
  • Simple Green Salad: A light and refreshing salad with a vinaigrette dressing provides a nice contrast to the richness of the chicken. Arugula, mixed greens, or spinach salads work well.
  • Grilled Corn on the Cob: If grilling the chicken, throw some corn on the cob on the grill as well. Brush with butter and herbs for a summery side dish.
• Mediterranean Inspired:
  • Greek Salad: A vibrant and flavorful salad with tomatoes, cucumbers, olives, feta cheese, and a lemon-herb dressing.
  • Tzatziki Sauce: Serve with homemade tzatziki sauce for dipping or drizzling over the chicken. The cool and creamy sauce complements the chicken beautifully.
  • Roasted Lemon Potatoes: Lemon potatoes roasted with herbs and garlic are a natural pairing for lemon-herb chicken.
  • Pita Bread or Flatbread: Serve with warm pita bread or flatbread for scooping up the chicken and sides.
• Other Delicious Options:
  • Quinoa or Couscous Salad: A healthy and flavorful grain salad with vegetables, herbs, and a light dressing.
  • Mac and Cheese: A crowd-pleasing comfort food side that is always a hit.
  • Coleslaw or Potato Salad: Classic BBQ sides that are perfect for a casual Chicken Under a Brick meal.
  • Grilled or Roasted Asparagus: A simple and elegant side that cooks quickly and pairs well with chicken.

Additional Tips for Perfect Chicken Under a Brick

Elevate your Chicken Under a Brick game with these helpful tips and tricks:

1. Use the Right Bricks: Ensure you are using clean, solid bricks intended for construction or landscaping. Avoid using old, crumbling bricks that might shed particles. New bricks are inexpensive and readily available at hardware stores.
2. Properly Wrap the Bricks: Double-wrapping the bricks in heavy-duty aluminum foil is crucial for food safety and hygiene. This prevents any brick dust or particles from contaminating your chicken and makes cleanup much easier.
3. Even Weight Distribution: When placing the bricks on the chicken, ensure they are positioned to distribute the weight evenly across the entire surface. This will ensure even cooking and prevent any part of the chicken from cooking faster than others.
4. Don’t Overcrowd the Grill/Pan: If you are cooking multiple chickens, do not overcrowd the grill or pan. Cook in batches if necessary to ensure proper heat circulation and even cooking. Overcrowding can lead to steaming instead of searing.
5. Adjust Cooking Time Based on Size: Cooking times provided are for a 3-4 lb chicken. If you are using a larger or smaller chicken, adjust cooking times accordingly. Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
6. Experiment with Marinades and Rubs: While the lemon-herb marinade is classic, feel free to experiment with other flavor profiles. Try a spicy chili-lime marinade, a smoky paprika rub, or an Italian herb blend. The possibilities are endless!
7. Brick Alternatives: If you don’t have bricks readily available, you can use other heavy, oven-safe objects. A cast iron skillet, heavy pots filled with cans, or even paver stones wrapped in foil can work as substitutes. Just ensure they are clean and heavy enough to press the chicken flat.
8. Crispier Skin Secrets: For extra crispy skin, pat the chicken as dry as possible before marinating. You can also let the marinated chicken sit uncovered in the refrigerator for an hour before cooking to further dry out the skin. Starting with a very hot grill or preheated skillet is also key to achieving crispy skin.

Frequently Asked Questions (FAQ) About Chicken Under a Brick

Get all your burning questions about Chicken Under a Brick answered here:

Q1: Is it safe to cook chicken with bricks?
A: Yes, it is safe as long as you use clean, solid bricks and wrap them thoroughly in heavy-duty aluminum foil. This prevents any contaminants from the bricks from coming into contact with your food. New, unused bricks are recommended for the safest option.

Q2: Can I use any type of brick?
A: It’s best to use solid, unpainted bricks intended for construction or landscaping. Avoid using old, crumbling bricks or bricks that have been treated with chemicals. New, basic bricks from a hardware store are the safest and most reliable choice.

Q3: Do I really need to butterfly the chicken?
A: Yes, butterflying or spatchcocking the chicken is highly recommended for Chicken Under a Brick. It ensures even cooking by flattening the chicken, allowing it to cook more quickly and uniformly under the weight of the bricks. It also contributes to crispier skin.

Q4: Can I cook Chicken Under a Brick in the oven instead of grilling?
A: Absolutely! The oven roasting method is a fantastic alternative to grilling. Using a preheated oven-safe skillet in the oven replicates the direct heat needed for crispy skin and even cooking. See the oven roasting instructions provided earlier in the article.

Q5: How do I know when the chicken is cooked through?
A: The most accurate way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C). The juices should also run clear when pierced with a fork.

Q6: Can I use dried herbs instead of fresh herbs?
A: Yes, you can use dried herbs if fresh herbs are not available. However, fresh herbs provide a brighter and more vibrant flavor. If using dried herbs, use about half the amount specified for fresh herbs, as dried herbs are more concentrated in flavor.

Q7: Can I marinate the chicken overnight?
A: While you can marinate the chicken for up to 4 hours in the refrigerator for enhanced flavor, overnight marinating is generally not recommended for this recipe. The lemon juice in the marinade can start to break down the chicken texture if marinated for too long, potentially making it slightly mushy.

Q8: What if I don’t have bricks? What else can I use?
A: If you don’t have bricks, you can use other heavy, oven-safe items as substitutes. Good alternatives include a cast iron skillet, heavy pots filled with cans, or paver stones. Ensure whatever you use is clean, oven-safe, and heavy enough to effectively press the chicken flat while cooking. Remember to wrap substitutes in foil as well for hygiene and easier cleanup.

Print