Grilled Chicken Under a Brick
Transform your grilling game with this mouthwatering recipe for Grilled Chicken Under a Brick—a show-stopping dish that’s as flavorful as it is unique. By spatchcocking the chicken and cooking it under foil-wrapped bricks, this method ensures beautifully crispy skin and evenly juicy meat. A fragrant marinade of olive oil, minced garlic, fresh rosemary, thyme, paprika, and a splash of lemon juice infuses the chicken with bold, herbaceous flavors. The use of direct grill heat and weight from the bricks creates a perfectly charred exterior while locking in moisture. Ready in just over an hour, this easy yet impressive recipe is perfect for summer barbecues or weekend dinners. Pair it with grilled vegetables or a crisp garden salad for a satisfying, crowd-pleasing meal. Keywords: grilled chicken recipe, chicken under a brick, spatchcock chicken, barbecue chicken, crispy grilled chicken.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (about 3-4 pounds) Whole chicken
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 Lemon, juiced
- 2 Bricks wrapped in aluminum foil
Instructions
Preheat your grill to medium heat (about 375-400°F).
Prepare the chicken by spatchcocking it: place the chicken breast-side down on a cutting board and use kitchen shears to remove the backbone. Press down on the breastbone to flatten the chicken.
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, salt, pepper, and lemon juice to create a marinade.
Rub the marinade all over the chicken, including under the skin and on the interior. Let the chicken rest for 15 minutes while the grill heats up.
Once the grill is hot, lightly oil the grates to prevent sticking.
Place the chicken skin-side down on the grill. Set the wrapped bricks on top of the chicken to press it flat. Close the grill lid and cook for 15-20 minutes.
Carefully remove the bricks and flip the chicken using tongs and a spatula. Replace the bricks on top of the chicken and cook for another 15-20 minutes, or until the internal temperature reads 165°F in the thickest part of the chicken.
Remove the chicken from the grill and allow it to rest for 10 minutes before cutting into pieces.
Serve hot with your favorite sides, such as grilled vegetables or a fresh salad.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4837 mg | 210% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 489 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
