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Grilled Chicken Under a Brick: A Culinary Classic

The sizzle of chicken skin hitting a hot grill, the weight of the brick pressing down, the aroma of rosemary and char – these are the sense memories that transport me back to summer evenings spent with my family. My grandfather, a man of few words but exceptional grilling skills, would always make “chicken under a brick” for our Sunday dinners. He claimed it was the only way to get truly crispy skin and juicy, evenly cooked meat. Now, decades later, I carry on that tradition, adding my own little twists but always honoring his simple, delicious technique.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour 5 minutes – 1 hour 15 minutes
Servings: 4
Dietary Type: Gluten-Free, Dairy-Free

Ingredients

3 lbs chicken, flattened (instructions below)
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot red pepper flakes

Equipment Needed

2 bricks, wrapped in aluminum foil
Cutting board
Sharp knife or kitchen shears
Shallow dish
Grill

Instructions

Prepare the Chicken: To flatten the chicken, start by placing it breast-side down on a cutting board. Using a sharp knife or kitchen shears, cut along both sides of the backbone to remove it completely. You can save the backbone for making chicken stock later.
Next, cut off the first two segments of each chicken wing, leaving only the top section attached to the breast. This helps prevent the wings from burning during grilling.
Flip the chicken over so it’s breast-side up. Press down firmly on the breastbone to flatten the chicken as much as possible. You may need to make a small incision along the breastbone to help it lay flatter. Be careful not to cut the chicken in half! The goal is to have a single, evenly thick piece of chicken.
Make the Marinade: In a shallow dish, combine the olive oil, chopped fresh rosemary, salt, pepper, and hot red pepper flakes. Stir well to create a flavorful marinade.
Marinate the Chicken: Place the flattened chicken in the dish and coat it thoroughly on both sides with the marinade. Ensure every part of the chicken is well-covered.
Marinating Time: Marinate the chicken for at least 10 minutes at room temperature, or up to overnight in the refrigerator for a more intense flavor. If marinating overnight, be sure to bring the chicken to room temperature for about 30 minutes before grilling.
Prepare the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
Grill Under Brick: Place the marinated chicken, skin-side up, directly on the hot grill grates. Immediately place one aluminum foil-wrapped brick on each half of the chicken to flatten it. The bricks will help to ensure even cooking and crispy skin.
Initial Cook Time: Cook the chicken under the bricks for about 10 minutes. The direct heat and pressure will start to render the fat and crisp the skin.
Turn and Continue Cooking: Carefully lift the bricks off the chicken using tongs or gloved hands. Turn the chicken over, replace the bricks, and cook for another 10 minutes.
Repeat and Monitor: Continue cooking the chicken, turning it every 10 minutes, with the bricks in place, until it is almost cooked through. This typically takes about 20-25 minutes per side, but cooking times can vary depending on the thickness of the chicken and the heat of your grill.
Final Crisp: When the chicken is almost done, remove the bricks. Cook for a few more minutes per side, without the bricks, to allow the skin to crisp up even further and to ensure that the chicken is cooked evenly. Be sure to monitor closely to prevent burning.
Check for Doneness: The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to check for accuracy. The juices should also run clear when pierced with a fork or knife.
Rest and Serve: Once the chicken is cooked through, remove it from the grill and let it rest for at least 5-10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Expert Tips & Tricks

Brick Preparation: Ensure your bricks are thoroughly wrapped in heavy-duty aluminum foil to prevent any contaminants from the brick leaching into the chicken. Replace the foil after each use. You can also use a cast iron skillet instead of bricks.
Flattening Technique: Flattening the chicken is crucial for even cooking. Use your body weight to press down firmly on the breastbone. If you’re having trouble, ask your butcher to flatten the chicken for you.
Grill Temperature: Maintaining a consistent medium-high heat is essential. If the chicken starts to burn, reduce the heat slightly. If you notice excessive smoking, try moving the chicken to a cooler part of the grill or using a drip pan to catch any rendered fat.
Rosemary Infusion: For an even more pronounced rosemary flavor, try infusing the olive oil with rosemary sprigs for a few hours before making the marinade. Gently heat the oil and rosemary together, being careful not to burn the herbs. Let cool completely before using.
Don’t Overcrowd: If you have a smaller grill, cook the chicken in batches to avoid overcrowding, which can lower the grill temperature and result in uneven cooking.

Serving & Storage Suggestions

Grilled chicken under a brick is incredibly versatile and pairs well with a variety of sides. Serve it with grilled vegetables like asparagus, bell peppers, or zucchini, or opt for a classic potato salad or coleslaw. A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the chicken. For a heartier meal, consider serving it with rice pilaf or roasted potatoes.

Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and bake for 10-15 minutes, or until heated through. You can also reheat it in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out. You can freeze grilled chicken for up to 2-3 months. Be sure to wrap it tightly in plastic wrap or freezer paper to prevent freezer burn.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	535.9 kcal	N/A
Calories from Fat	372 g	69%
Total Fat	41.3 g	63%
Saturated Fat	10.3 g	51%
Cholesterol	155.2 mg	51%
Sodium	726.7 mg	30%
Total Carbohydrate	0.3 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0 g	0%
Protein	38.5 g	77%

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

Variations & Substitutions

Herb Variations: Experiment with different herbs to create unique flavor profiles. Try using thyme, oregano, or sage instead of rosemary, or combine several herbs for a more complex flavor.
Spice Variations: Adjust the amount of hot red pepper flakes to control the level of spice. You can also add other spices like garlic powder, onion powder, or smoked paprika for added depth of flavor.
Citrus Infusion: Add a squeeze of lemon or orange juice to the marinade for a bright, citrusy flavor. You can also add some grated citrus zest for extra zing.
Sweet and Savory: Brush the chicken with a mixture of honey and soy sauce during the last few minutes of grilling for a sweet and savory glaze.
Marinade Swap: Use your favorite store-bought marinade for a quick and easy alternative. Look for marinades that are low in sodium and sugar.

FAQs (Frequently Asked Questions)

Q: Why do I need to flatten the chicken?
A: Flattening the chicken ensures that it cooks evenly and quickly. It also helps the skin to get crispy by maximizing contact with the grill grates.

Q: Can I use a different type of oil?
A: While olive oil is recommended for its flavor and high smoke point, you can substitute it with another oil that has a high smoke point, such as avocado oil or canola oil.

Q: Do I have to use bricks?
A: While bricks are traditionally used for this recipe, you can also use a heavy cast iron skillet or a grill press. The goal is to apply even pressure to the chicken while it cooks.

Q: How do I know when the chicken is done?
A: The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.

Q: Can I cook this chicken in the oven?
A: Yes, you can cook this chicken in the oven. Preheat your oven to 400°F (200°C). Place the chicken on a baking sheet lined with parchment paper and top with the wrapped bricks or a cast iron skillet. Bake for 45-60 minutes, or until the chicken is cooked through.

Final Thoughts

Grilled chicken under a brick is more than just a recipe; it’s a technique that unlocks incredible flavor and texture. The crispy skin, juicy meat, and aromatic herbs create a symphony of flavors that will tantalize your taste buds. Don’t be intimidated by the bricks – this method is surprisingly easy and yields consistently delicious results. I encourage you to try this recipe and make it your own by experimenting with different herbs, spices, and marinades. Share your creations with friends and family, and let the aroma of grilled chicken under a brick fill your kitchen with warmth and joy. Pair it with a crisp Sauvignon Blanc for the perfect summer meal. Bon appétit!

Grilled Chicken Under a Brick Recipe