Best 7 Tangerine Chicken Under A Brick Recipes

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.

CHICKEN UNDER A BRICK

Steps:

• Spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone. Push the chicken down to flatten it out. Cut the wings off at the third joint (at the wing tip). Now locate the thigh bone. Use a small and sharp knife to cut the flesh off away from the bone, working all the way down to the joint. Once you're at the joint, bend the thigh bone back until you hear it pop and use your knife again to help remove the thigh bone completely. Repeat with the remaining thigh bone.
• Turn the chicken over, blot it dry and refrigerate on a large plate or baking sheet, uncovered, overnight to dry out the skin (this will help make it extra crispy). If you have to skip this step, then dry the chicken as best you can with paper towels and refrigerate, uncovered, for as long as you can.
• Sprinkle the chicken generously on both sides with salt and pepper.
• Heat the oil in a large 12-inch cast iron or nonstick skillet over medium-low heat. Lay the chicken, skin-side down, in the skillet. Add the garlic and herbs to the skillet. Now use either 2 bricks wrapped in foil or another heavy, slightly smaller skillet filled with large cans (tomato cans work nicely) directly on top of the chicken. Cook, leaving the chicken mostly undisturbed, checking every once in a while to make sure the skin is browning evenly and not getting too dark too quickly, and adjusting the heat as needed, until almost all of the meat is white (except for the very top of the breast) and the skin is a deep golden brown and crispy, 30 to 35 minutes. Remove the bricks or weighted skillet and turn the chicken over using tongs and/or a spatula, being careful not to rip the skin. Continue to cook until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, 15 to 20 minutes more.
• Remove the chicken and let rest for a few minutes before carving. Serve with lemon wedges.

CHICKEN UNDER A BRICK WITH POLENTA

Steps:

• Invert a large cast-iron skillet and wrap the bottom with foil; set aside. Toss the chicken with 1 tablespoon olive oil, the garlic, rosemary, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Let stand 10 minutes.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken and top with the foil-wrapped skillet. Cook until browned on the bottom, 6 to 8 minutes, then flip. Carefully rewrap the skillet with a clean sheet of foil; top the chicken with the skillet. Cook until the chicken is cooked through, about 7 more minutes. Transfer to a cutting board and let rest 5 minutes, then slice.
• Meanwhile, pour the wine into the same nonstick skillet and simmer over medium heat until reduced by three-quarters, 1 to 2 minutes. Add the chicken broth and simmer until reduced to about 1/2 cup, about 3 more minutes.
• Bring 4 cups salted water to a boil in a medium saucepan. Whisk in the polenta. Cook, whisking, until tender, about 5 minutes. Remove from the heat and stir in the cheese and butter until smooth. Season with salt and pepper.
• Toss the arugula with the remaining 1 tablespoon olive oil. Divide the polenta among plates. Top with the chicken, pan sauce and arugula.

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.

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.

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.

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.