A “brick” really is the secret to the most incredible chicken you’ve ever eaten.
Your side dish will cook at the same time.
Learn how to make a chicken under a brick.
Credit:Robby Lozano; Food Stylist: Sally McKay; Prop Stylist: Priscilla Montiel
Pair with grilled asparagus or other favorite grilled vegetables, or a cucumber-tomato orGreek saladfor a fresh touch.
salt, and water to cover to a boil in a large saucepan over high heat.
Reduce heat to medium, and simmer 5 to 7 minutes or until potatoes are just tender.
Credit:Robby Lozano; Food Stylist: Sally McKay; Prop Stylist: Priscilla Montiel
Prepare chicken:
Remove and discard giblets and neck from chicken.
Place chicken, breast side down, on a cutting board.
Open chicken as you would a book.
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Tuck wing tips under.
Rub with 1 Tbsp.
Sprinkle chicken with black pepper and remaining 2 tsp.
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Cook potatoes:
Heat a 12-inch cast-iron skillet on lit side of grill 10 minutes.
Add remaining 1 Tbsp.
oil to hot skillet; place potatoes, cut side down, in skillet.
Credit:Robby Lozano; Food Stylist: Sally McKay; Prop Stylist: Priscilla Montiel
Transfer skillet to unlit side of grill.
Place cast-iron skillet with potatoes on chicken to flatten.
Grill, covered with grill lid, 10 to 15 minutes or until chicken is browned.
Credit:Robby Lozano; Food Stylist: Sally McKay; Prop Stylist: Priscilla Montiel
Finish cooking chicken:
Transfer chicken to unlit side of grill.
Place cast-iron skillet on chicken.
Remove chicken from grill, and let stand 5 minutes.
Credit:Robby Lozano; Food Stylist: Sally McKay; Prop Stylist: Priscilla Montiel
Serve chicken with potatoes and charred lemon.
Just ensure to pat dry before cooking.
Spatchcocking is a technique that involves removing the backbone of the chicken to flatten it before cooking.
Credit:Robby Lozano; Food Stylist: Sally McKay; Prop Stylist: Priscilla Montiel
Credit:Robby Lozano; Food Stylist: Sally McKay; Prop Stylist: Priscilla Montiel
Credit:Robby Lozano; Food Stylist: Sally McKay; Prop Stylist: Priscilla Montiel
Credit:Robby Lozano; Food Stylist: Sally McKay; Prop Stylist: Priscilla Montiel
Credit:Robby Lozano; Food Stylist: Sally McKay; Prop Stylist: Priscilla Montiel
