Martian Food
Sep 18, 2015

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Chicken Under a Brick

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Start To Finish:

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Serving size: 4

Source: Fine Cooking

Poultry
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Ingredients:

1 small garlic clove, peeled
1 Tbs. fresh sage
½ Tbs. fresh rosemary
¼ tsp. crushed red pepper flakes
Kosher salt
freshly ground black pepper
4 8-oz. bone-in, skin-on chicken breast halves
extra-virgin olive oil
1 cup wood chips, preferably oak, unsoaked
vegetable oil for the grill
4 bricks wrapped with heavy-duty aluminum foil
1 medium lemon, sliced into wedges, for garnish

Directions:

In a food processor, process the garlic, sage, rosemary, pepper flakes, 1½ Tbs. salt and 1 tsp. pepper until finely chopped.

Pat the chicken breasts dry and lightly brush them on both sides with olive oil.  Season each breast with 1 tsp. of the herbed salt.  Let the chicken sit at room temperature while you prepare the grill for direct grilling at medium heat (about 350°).

If using a gas grill, make a packet to hold the wood chips using 2 layers of heavy-duty aluminum foil.  Place the foil packet between 2 burners, add the wood chips, and replace the grate.  If using a charcoal grill, put the wood chips directly on the charcoal, and replace the grate.  Clean and oil the grate.

Place the breasts skin side down on a diagonal to the grate.  Put a brick on each of the breasts.  Grill (covered if using a gas grill) until the skin is crisp and golden brown (about 8-10 minutes).  Watch for flare-ups, and move the chicken if they occur. Remove the brick (wear grill mitts!), turn the chicken over and replace the brick.  Grill for an additional 8-10 minutes or until an instant-read thermometer inserted in the thickest part of the breast reads 165°.

Transfer the chicken breasts to a platter, and drizzle with olive oil.  Serve with lemon wedges and the remaining herb salt.

Notes:

You can also make this with a whole chicken that has been spatchcocked (butterflied).  To prepare, put the chicken breast side down and cut along both sides of the backbone.  Remove the backbone and either discard it or save it for stock.  Turn the chicken breast side up, open it as much as possible and then press firmly to break the breastbone and flatten the chicken.  Cook the same way as you did the breasts:  skin-side first, with two bricks on top of the chicken.



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