Best 2 Grilled Citrus Chicken Under A Brick Recipes

**Grilled Citrus Chicken Under a Brick: A Flavorful and Succulent Dish**

Indulge in the tantalizing flavors of grilled citrus chicken under a brick, a culinary masterpiece where tender chicken breasts are marinated in a vibrant blend of citrus juices, herbs, and spices, then grilled to perfection under the weight of a brick. This unique cooking technique ensures evenly cooked, juicy chicken infused with a delightful citrusy zing. Accompanying this main dish are three delectable recipes: a refreshing cucumber-mint salad with a tangy dressing, a vibrant citrus salsa bursting with flavor, and a creamy avocado sauce that adds a rich and velvety touch to the chicken. Prepare to savor a complete and satisfying meal where the grilled chicken takes center stage, complemented by a medley of refreshing and flavorful sides.

Let's cook with our recipes!

CHICKEN UNDER A BRICK

Chicken Under a Brick image

It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn't seem terribly pristine, it can be wrapped in foil.)

Provided by Mark Bittman

Categories easy, lunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 tablespoon peeled and coarsely chopped garlic
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary, optional
1 lemon, cut into quarters

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.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 593 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED CHICKEN UNDER A BRICK

Grilled Chicken Under a Brick image

This is a very basic recipe for chicken on a brick. Feel free to brine the chicken beforehand or season it with extra herbs or spices.

Provided by Bren

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h5m

Yield 6

Number Of Ingredients 5

Ingredients

1 (3 pound) whole chicken
1 teaspoon olive oil
1 pinch salt and freshly ground black pepper to taste
heavy duty aluminum foil
2 clay bricks

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.

Nutrition Facts : Calories 228.8 calories, Cholesterol 61.5 mg, Fat 15.5 g, Protein 20.9 g, SaturatedFat 4.1 g, Sodium 82.7 mg

Tips:

Choose the right chicken: Look for a whole chicken that is about 3-4 pounds. Avoid chickens that are too large, as they will be difficult to cook evenly.
Prepare the chicken: Rinse the chicken inside and out and pat it dry. Remove any giblets or excess fat. Season the chicken with salt, pepper, and your favorite herbs and spices.
Prepare the citrus marinade: In a large bowl, combine orange juice, lemon juice, lime juice, olive oil, honey, garlic, and thyme. Mix well.
Marinate the chicken: Place the chicken in the marinade and turn to coat. Cover the bowl and refrigerate for at least 2 hours or up to overnight.
Prepare the grill: Preheat your grill to medium-high heat. If you are using a charcoal grill, let the coals burn down until they are glowing red and covered with a thin layer of ash.
Cook the chicken: Place the chicken breast-side up on the grill. Cook for 10-12 minutes per side, or until the chicken is cooked through. You can check the chicken by inserting a meat thermometer into the thickest part of the thigh. The chicken is done when the internal temperature reaches 165°F.
Serve the chicken: Remove the chicken from the grill and let it rest for 10 minutes before carving. Serve with your favorite sides, such as grilled vegetables, rice, or pasta.

Conclusion:

Grilled citrus chicken is a delicious and healthy dish that is perfect for a summer cookout. The chicken is marinated in a mixture of citrus juices, olive oil, and herbs, which infuses it with flavor. The chicken is then grilled until it is cooked through, resulting in a tender and juicy dish. Grilled citrus chicken can be served with a variety of sides, such as grilled vegetables, rice, or pasta.