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:

Quickview
714k Calories
30g Protein
65g Total Fat
1g Carbs
8% Health Score
Limit These
Calories
714k
36%

Fat
65g
100%

  Saturated Fat
12g
79%

Carbohydrates
1g
0%

  Sugar
0.06g
0%

Cholesterol
122mg
41%

Sodium
116mg
5%

Get Enough Of These
Protein
30g
61%

Vitamin B3
11mg
56%

Vitamin E
6mg
42%

Selenium
23µg
34%

Vitamin B6
0.6mg
30%

Vitamin K
26µg
26%

Phosphorus
246mg
25%

Vitamin B5
1mg
15%

Zinc
2mg
15%

Vitamin B2
0.2mg
12%

Iron
1mg
10%

Potassium
329mg
9%

Magnesium
34mg
9%

Vitamin B12
0.51µg
8%

Vitamin B1
0.11mg
7%

Vitamin A
233IU
5%

Copper
0.09mg
4%

Vitamin C
3mg
4%

Folate
10µg
3%

Manganese
0.05mg
2%

Vitamin D
0.33µg
2%

Calcium
21mg
2%

covered percent of daily need
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