An Italian specialty, especially good when prepared on the grill.
Chicken Under a Brick
This Italian chicken dish involves weighing the chicken down as it cooks, ideally on the grill. The heavy object, whether a cast-iron pan, bricks, or other weight, presses the chicken so it cooks up incredibly moist and infused with flavor.
Ingredients
- 1 small chicken, cut in half down the breastbone, and pounded fairly flat (approx 3 lbs.)
- Juice of 1 lemon
- 1 clove of garlic, crushed
- Fresh rosemary, chopped
- 3-4 tbsp. olive oil
- salt
- pepper
Directions
- Rub the chicken with all ingredients and let marinate for several hours.
- Heat the grill until medium-hot (you should be able to hold your hand 5 in" above the grill for 3 sec).
- Place chicken, skin side down, and add weight. Cover grill. Grill until dark grill marks appear, approx. 12 minutes.
- Turn skin side up, re-apply weight and cover, and grill until juices run clear, approx. 15 minutes more.
- Let rest 10 to 15 minutes before serving.