Brick Chicken

An incredible blend of garlic, herbs and olive oil infuses every inch of this phenomenal grilled chicken with amazingly aromatic flavor. The ingenious cooking method ensures an evenly cooked bird, with a rich, smoky taste. If you dont feel comfortable butterflying your own chicken, ask your butcher for help.

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4.5 by 12 people

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  • Makes: 4 servings
  • Start to Finish: 1 hr

Brick Chicken

Reviews (0)

4.5 by 12 people

Rate This!

Directions

  1. Set chicken on a baking sheet and allow to come to room temperature (about 20 minutes). Season with salt and pepper. Preheat a grill to high.
  2. In small bowl, make a paste by combining olive oil, garlic and fresh herbs. Use your hands to loosen skin on the chicken, then spread paste under the skin.
  3. Place the chicken on the hot grill, skin side up. Place the baking sheet on top of the chicken and weigh it down with a brick.
  4. Close grill; reduce heat to medium. Begin checking for doneness after 30 minutes. Chicken is done when a meat thermometer inserted in thigh reaches 170 degrees F.
  5. When done, remove the brick and carefully transfer chicken to a clean baking sheet or serving platter. Allow the chicken to rest 10 minutes before cutting and serving. Makes 4 servings.
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Nutrition Facts (Brick Chicken)

  • Per serving:
  • 513 kcal ,
  • 33 g fat
  • (7 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 17 g monounsaturated fat ),
  • 155 mg chol. ,
  • 284 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 51 g pro.
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12 Ratings

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