Chicken Al Mattone (Under a Brick) – a delicious recipe with chickens, olive oil, balsamic vinegar, red wine, kosher salt, fresh coarse ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse and clean chicken.
2
With kitchen shears, cut chicken up backbone and lay flat, press down to flatten until hear a crack.
3
Place chicken in ziploc gallon bag.
4
Add all other ingredients and marinade at least 2 hours or overnight.
5
Pat dry chicken of marinade and season outside with salt and pepper.
6
Heat grill to medium.
7
Place chicken skin side down in coolest spot on grill, and place a foil wrapped brick on top.
8
Leave skin side down on grill for 10 minutes watching that it doesn't flare.
9
Flip over and cook ten minutes more.
10
When done, carefully lift brick off using oven mits.
11
Let chicken rest 5 to 10 minutes before serving.
12
Shouldn't have to carve it, meat should tear apart with ease.
13
Good with grilled veggies or baked pasta and salad.
182
kcal
Calories
16
g
Fat
1
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 whole chickens or 1 game hen, ¼ cup olive oil, ¼ cup balsamic vinegar, ½ cup red wine, and more.
Yes, Chicken Al Mattone (Under a Brick) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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