Best 15 Brick Chicken Recipes

CHEF JOHN'S CHICKEN UNDER A BRICK

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
• Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
• Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
• Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.

GRILLED CHICKEN UNDER A BRICK

Steps:

• Place the chicken, breast side down, on a cutting board. Remove the backbone and 1 inch of the breast bone with kitchen shears. Remove the wing tips and any large pockets of fat near the tail. Flip the bird over and use the heal of your hand to flatten the chicken. Rub the skin with oil and lightly season with salt and pepper.
• Cut 2 pieces of heavy duty aluminum to roughly 20 inches long each. Wrap each brick with foil, shiny-side out. Lightly oil the grill and add the bricks.
• Lightly oil the grate of the grill and add the bricks. Preheat the grill to 400 degrees F (200 degrees C) and maintain the temperature until bricks are hot.
• Turn off the middle burner and place the chicken over that area, flesh side down, on indirect heat. Place the bricks on the chicken and close the lid of the grill.
• Grill for 40 minutes. Remove the bricks, turn the chicken, and continue grilling until the skin is crispy, 5 to 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove and let rest for 10 minutes.

CHICKEN UNDER A " BRICK" WITH ROASTED POTATOES

Steps:

• Technique: Butterfly a chicken by cutting along the length of one side of the backbone. Turn chicken and cut along the other side of backbone and remove it. Turn chicken breast side up and flatten chicken with the palm of your hand. Then pound it with the flat side of a mallet to a fairly even thickness. Season the chicken with salt and pepper.
• Adjust an oven rack to the lowest position and heat oven to 450°F.
• Heat 1 teaspoon oil in a heavy bottomed 12-inch ovenproof nonstick pan over med-high heat until it begins to smoke. Swirl oil to coat the pan. Place the chicken skin side down in the pan and reduce heat to med. Place the weight on the chicken and cook until evenly brown for about 25 minutes, checking every 5 minutes or so. The chicken should be fairly crisp and brown after 20 minutes, if not turn up to med-high heat and continue to cook until well-browned.
• Mix the remaining oil, garlic, 1 1/2 tsp thyme, rosemary, pepper flakes, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl.
• Using tongs, carefully transfer chicken to a plate with the skin side up.
• Pour off any fat from pan and add the potatoes, sprinkling them with 1/4 tsp salt, 1/8 tsp black pepper and the remaining thyme. Place the chicken skin side up on the potatoes and brush the skin with the thyme-lemon juice mixture.
• Transfer pan to oven and roast until the thickest part of the breast registers 160°F on a meat thermometer 10-15 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
• Return the potatoes to the oven and roast until browned and cooked through about 10 minutes.
• Using a slotted spoon, transfer potatoes to a large bowl leaving fat behind. Toss the potatoes with parsley. Cut the chicken in to pieces and serve with lemon wedges.

CRISPY CHICKEN UNDER A BRICK

Steps:

• Remove the backbone and split the chicken in half. Mix together 1/2-cup olive oil, orange juice and zest, cumin, curry, brown sugar, garlic and parsley. Marinate the chicken in the mixture for 1 hour, covered in the refrigerator.
• Place an ovenproof skillet, preferably cast iron, over medium-high heat for about 3 minutes. Put the remaining 1/4-cup olive oil into the hot skillet and wait 1 minute for it to heat up.
• Remove the chicken from the marinade, season all over with salt and pepper. Place the chicken halves in the skillet, skin side down. Wrap 2 bricks in aluminum foil and set them on top of the chicken. The weight will flatten the chicken resulting in a very crispy skin.
• Cook on the stovetop for 10 minutes, then transfer the weighted skillet to a preheated 450 degrees F oven. Roast for 15 to 20 minutes. Use a thin metal spatula to pry the chicken from the pan so not to tear the skin.

BRICK CHICKEN

Steps:

• Partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
• Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.
• Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.

GRILLED CITRUS CHICKEN UNDER A BRICK

Steps:

• Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl.
• Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Slice 1/2 orange into 1/4- to 1/8-inch-thick slices. Remove chicken from marinade; pat dry. Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs. Rub paprika mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half). Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.
• Meanwhile, place whole orange on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.

CHICKEN UNDER A BRICK IN A HURRY

Steps:

• Set a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken on both sides with salt and pepper. Pour 1 Tbsp. oil into a medium cast-iron skillet. Arrange chicken thighs in pan skin side down (make sure they don't overlap) and set pan over medium-high. Place foil over chicken, then set skillet on top. Cook chicken, checking halfway through to make sure skin isn't taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.
• Meanwhile, combine anchovy, garlic, parsley, and a pinch of salt in a small bowl. Mix in vinegar, mustard, red pepper flakes, and remaining 4 Tbsp. oil, then scallions. Taste and season pesto verde with more salt if needed.
• Remove top skillet and check chicken. There should be only a thin band of medium-rare flesh on the thickest part of thighs. Using a thin spatula, release chicken skin from pan and turn thighs over. Remove pan from heat and let chicken sit to finish cooking through, about 1 minute.
• Spoon some pesto verde onto a platter. Top with chicken, arranging skin side up, and spoon more pesto over (but don't cover up all that beautiful skin!).

CHICKEN UNDER A BRICK

Steps:

• Remove first 2 wing joints, backbone, and breastbone from chicken (or have your butcher do this). Rinse chicken well and pat dry; place in a container just large enough to hold it, skin side down. Pour lemon juice over chicken and turn over completely to coat both sides.
• Finely mince rosemary, thyme, and garlic together on a cutting board with the salt. Transfer to a small bowl or measuring cup and add paprika. Pour in olive oil and mix well. Pour half of mixture over chicken in container, rubbing it into meat. Turn chicken over, skin side up, and smear remaining herb mixture over and under the skin. Cover and refrigerate in marinade, skin side up, for at least 4 hours or up to overnight.
• Remove chicken from refrigerator about 1 hour before cooking so it can come to room temperature.
• Heat a cast-iron skillet over a high flame until hot; add a film of olive oil, put chicken in skin side down and immediately place 2 foil-covered bricks on top, pressing down to flatten the chicken. Let cook, undisturbed, until skin side is crispy (about 20 minutes) then remove bricks, turn chicken over, and replace bricks. Continue cooking on other side until meat in thigh is cooked through, 10 to 15 minutes more. To serve, cut into leg and breast portions.

BRICK CHICKEN

Steps:

• Heat oil in a 10-inch skillet over high heat. Season chicken generously with salt and pepper; add chicken to skillet, skin side-down and place a 10-inch heavy-bottomed skillet on top of chicken. Place two heavy soup cans or a brick in second skillet to weigh down.
• Reduce heat to medium and cook chicken until skin is golden brown and crisp, about 18 minutes. Remove top skillet and weights and turn chicken; pour off excess fat from skillet.
• Squeeze lemon juice over chicken and add stock. Cook until an instant-read thermometer inserted into the chicken thigh registers 160 degrees, about 3 minutes.
• Season tomatoes with salt and pepper and divide evenly between two plates. Place each chicken half on a plate and serve immediately with pan juices.

BRICK CHICKEN WITH APRICOT COUSCOUS

Steps:

• Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.
• Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.
• Preheat oven to 375 degrees F.
• Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.
• While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.
• In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
• Serve family-style on a large platter and garnish with fresh cilantro.

CHICKEN UNDER A BRICK

Steps:

• Preheat oven to 400°F. In a bowl, mix all spice mixture ingredients. Dust chicken with spice mix (store extra in a glass jar); sprinkle with salt and pepper. Coat a cast-iron frying pan or ovenproof sauté pan with cooking spray. Heat pan over medium-high heat 1 minute. Place chicken skin side down in the pan. Rest a heavy weight such as a foil-wrapped brick on top. (Or use another heavy ovenproof skillet or pan to keep skin of chicken in contact with the hot pan.) Lower heat; cook 6 minutes. Put the pan, weight and all, in the oven and cook 8 minutes more. Serve with lemon wedges, if desired, and asparagus or a seasonal green.

TANGERINE CHICKEN UNDER A BRICK

Steps:

• Combine the tangerine juice, lemon juice, canola oil, honey, coriander seeds, thyme and garlic in a large storage container. Whisk to combine.
• Place 1 chicken, breast-side down, on a plastic cutting board and cut out the backbone with a pair of sharp kitchen shears. Reserve the backbone in a plastic storage bag and save for a later use (such as homemade chicken stock). Turn the chicken over and use your hands to gently press down on the breast to crack the breast bone so that it lays flat. Add the butterflied chicken to the container with the marinade. Repeat the process with the remaining chicken and nestle the birds side by side in the marinade, making sure that they are completely submerged. Cover with a lid and marinate in the refrigerator, flipping once halfway through, at least 8 hours and up to 24 hours.
• Preheat an outdoor grill to medium-low to medium heat. While the grill heats up, remove the chickens from the marinade and pat fairly dry with paper towels. There should be a light coating of marinade on the chickens but not too much because excess oil will cause flare-ups on the grill. Discard the marinade. Season the chickens liberally on all sides with salt and pepper and tuck the wings under the breasts.
• Place the chickens, breast-side down, on the hot grill and set 2 bricks on top of each chicken. Cook until the skin is light golden brown and crispy, about 25 minutes. Use tongs to carefully remove the bricks. Flip the chickens, return the bricks to the chickens and continue grilling until an instant-read thermometer inserted in to the thickest part of each chicken registers 165 degrees F, about 25 minutes more.
• While the chicken is cooking, add the tangerines to the grill, cut-side down. Grill until the flesh is deeply charred in spots, about 10 minutes. Remove from the grill and cool slightly.
• To serve, cut each chicken into 10 pieces and transfer them to a large platter. Nestle the grilled tangerines around the chicken pieces and top with the sprigs of mint. Serve immediately.

GINGER CHICKEN UNDER A BRICK

Steps:

• Preheat oven to 350 degrees.
• Cut chicken through the ribs on either side of the backbone using poultry shears; remove and discard. Turn chicken breast side up, place your palm on the breastbone, and press hard to flatten the bird completely. Place chicken skin side down and pry out the breastbone with your fingers and discard. Cut in half where breastbone has been removed.
• In a large bowl, mix together ginger, garlic, cilantro, salt, pepper, and 2 tablespoons safflower oil. Add chicken and rub with ginger mixture to fully coat. Use immediately or cover and let marinate, refrigerated, up to overnight.
• Wrap 2 bricks with aluminum foil. Heat a large cast-iron skillet over medium heat and add remaining safflower oil. Place chicken, skin side down, in skillet and top with covered bricks. Reduce heat to medium-low and cook until golden and crisp, about 10 minutes.
• Remove bricks and turn chicken. Transfer skillet to oven and bake until chicken is cooked through and juices run clear, 20 to 25 minutes. Spoon pan juices over chicken and serve immediately.

GRILLED CHICKEN UNDER A BRICK

Steps:

• You will also need: 2 bricks wrapped in aluminum foil.
• To flatten chicken, stand chicken upright on your cutting board. Cut down on either side of the backbone and remove it. Cut off the first two parts of the chicken wing leaving only the top section.Press the two sides open and remove the breastbone but do not cut the chicken in half. Press the chicken as flat as possible.
• Place olive oil, rosemary, salt, pepper and red pepper flakes in a shallow dish and stir well.
• Place chicken in dish and coat well on both sides with marinade.
• Marinate 10 minutes or up to overnight in the refrigerator.
• Place chicken flat, with skin side up, on a hot BBQ. Place a brick on each half of chicken to flatten.
• Cook 10 minutes. Lift the bricks off carefully, turn chicken, replace bricks and cook another 10 minutes.
• Repeat until chicken is cooked through- about 20-25 minutes per side, turning once or twice.
• When chicken is almost done, cook a few minutes per side without the bricks. Cook chicken on high or medium high the whole cooking time, but if it begins to burn, reduce heat.

CHICKEN UNDER A BRICK

Steps:

• Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
• When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
• Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
• Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.