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Prep Time: Cook Time: Total Time:
1 (3 - 4 lb) chicken, split the chicken in half-so it lies flat-but leaving it intact
3/4 cup extra-virgin olive oil
5 - 6 garlic cloves, chopped
6 tablespoons mixed fresh herbs (such as rosemary, thyme, oregano, and marjoram)
1 tsp crushed red pepper
Sea salt and ground pepper, to taste
Lemon wedges to garnish
Marinate the chicken in the refrigerator with the herbs, olive oil salt and peppers for at least 5 hours or overnight.
A whole chicken should be cooked over a medium-low fire (you should be able to hold your hand over the flame for 5–6 seconds). Drain excess marinade off the chicken and sprinkle liberally with salt and pepper. Place the chicken on the grill skin side down. Immediately place two heavy bricks wrapped in foil or a weighted cast iron pan over the chicken. Close the lid of the grill and cook for about 15 minutes. Check to see that the skin is crispy and golden. Cook on the other side for 15 to 20 minutes, until juices run clear when pierced with a knife or a meat thermometer registers 180°F. Serve with wedges of lemon. Serves 2–3
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CHICKEN UNDER A BRICK — Tuscan Style
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 (3 - 4 lb) chicken, split the chicken in half-so it lies flat-but leaving it intact
3/4 cup extra-virgin olive oil
5 - 6 garlic cloves, chopped
6 tablespoons mixed fresh herbs (such as rosemary, thyme, oregano, and marjoram)
1 tsp crushed red pepper
Sea salt and ground pepper, to taste
Lemon wedges to garnish
Marinate the chicken in the refrigerator with the herbs, olive oil salt and peppers for at least 5 hours or overnight.
A whole chicken should be cooked over a medium-low fire (you should be able to hold your hand over the flame for 5–6 seconds). Drain excess marinade off the chicken and sprinkle liberally with salt and pepper. Place the chicken on the grill skin side down. Immediately place two heavy bricks wrapped in foil or a weighted cast iron pan over the chicken. Close the lid of the grill and cook for about 15 minutes. Check to see that the skin is crispy and golden. Cook on the other side for 15 to 20 minutes, until juices run clear when pierced with a knife or a meat thermometer registers 180°F. Serve with wedges of lemon. Serves 2–3
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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