Grilled Chicken Under a Brick
Grilled Chicken Under a Brick takes roughly 45 minutes from beginning to end. One portion of this dish contains about 31g of protein, 65g of fat, and a total of 715 calories. This recipe serves 4. For $1.67 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 16 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. The Fourth Of July will be even more special with this recipe. It works well as a main course. It is brought to you by Food Republic. Head to the store and pick up rosemary, whole chicken, olive oil, and a few other things to make it today. With a spoonacular score of 51%, this dish is solid. If you like this recipe, you might also like recipes such as Chicken Grilled Under a Brick, Salt Brick Grilled Chicken, and Grilled Citrus Chicken Under A Brick.
Servings: 4
Ingredients:
2 teaspoon rosemary, fresh, finely chopped
2 teaspoon garlic powder
1 teaspoon lemon zest
3/4 cup olive oil
4 (6- inch piece) rosemary, sprigs
1 (3 to 4 pound) chicken, whole
Equipment:
grill
aluminum foil
griddle
frying pan
spatula
tongs
kitchen thermometer
Cooking instruction summary:
Directions: With kitchen shears, cut out the backbone of the chicken and discard. Crack the breast so the bird lays flat. Liberally apply oil to all sides of the bird. Rub in garlic powder, rosemary, lemon zest, and salt and pepper.On an extremely hot, clean grill, place bird skin side down. If using a gas grill, turn the burners under the chicken to low, but leave remaining burners on high. If using briquettes, maintain a cooler spot under the chicken.Place rosemary sprigs in the chest cavity of the bird. Place skillet or griddle on chicken, then place aluminum foil wrapped brick on top. Close lid, but remain on guard with spray bottle for flare-ups.Cook chicken for about 10 to 15 minutes or until the skin turns a deep, deep brown. Some charred areas are to be expected.Remove brick and griddle. Slide a large metal spatula under the bird, being careful not to tear the skin. Using a pair of tongs to support the top opposite side of the bird, turn the bird over, making sure the rosemary remains in the chest cavity.Place bird over the hot area of the grill. Lower the flame under the bird and turn up the rest of the burners. Replace the skillet and the brick and close lid. Cook for approximately 15 to 20 minutes, or until an instant-read thermometer reads 165 degrees F. when placed in the thickest part of the thigh.Place on a platter and cover with aluminum foil and let rest for a minimum of 10 minutes.Note: The bird may be prepared with the spices the night prior to cooking, but omit the salt. Rub in the salt just prior to cooking.
Step by step:
1. With kitchen shears, cut out the backbone of the chicken and discard. Crack the breast so the bird lays flat. Liberally apply oil to all sides of the bird. Rub in garlic powder, rosemary, lemon zest, and salt and pepper.On an extremely hot, clean grill, place bird skin side down. If using a gas grill, turn the burners under the chicken to low, but leave remaining burners on high. If using briquettes, maintain a cooler spot under the chicken.
2. Place rosemary sprigs in the chest cavity of the bird.
3. Place skillet or griddle on chicken, then place aluminum foil wrapped brick on top. Close lid, but remain on guard with spray bottle for flare-ups.Cook chicken for about 10 to 15 minutes or until the skin turns a deep, deep brown. Some charred areas are to be expected.
4. Remove brick and griddle. Slide a large metal spatula under the bird, being careful not to tear the skin. Using a pair of tongs to support the top opposite side of the bird, turn the bird over, making sure the rosemary remains in the chest cavity.
5. Place bird over the hot area of the grill. Lower the flame under the bird and turn up the rest of the burners. Replace the skillet and the brick and close lid. Cook for approximately 15 to 20 minutes, or until an instant-read thermometer reads 165 degrees F. when placed in the thickest part of the thigh.
6. Place on a platter and cover with aluminum foil and let rest for a minimum of 10 minutes.Note: The bird may be prepared with the spices the night prior to cooking, but omit the salt. Rub in the salt just prior to cooking.
Nutrition Information:
covered percent of daily need
