Chicken Grilled Under a Brick Recipe

Name: Chicken Grilled Under a Brick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fresh lemon juice; 1 tablespoon kosher salt; 1 teaspoon sweet smoked paprika; 1 teaspoon dried oregano; 1 teaspoon granulated garlic; 1/2 teaspoon crushed red pepper; 1/4 cup extra-virgin olive oil; Two 3-pound chickens, backbones cut out; 1/2 cup extra-virgin olive oil; 1/2 cup chopped parsley; 2 tablespoons chopped cilantro; 2 tablespoons fresh lemon juice; 2 large garlic cloves, minced; 1 teaspoon crushed red pepper; 1 teaspoon red wine vinegar; 1/2 teaspoon sweet smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon kosher salt

Servings: persons

1 tablespoon fresh lemon juice
1 tablespoon kosher salt
1 teaspoon sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon granulated garlic
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
Two 3-pound chickens, backbones cut out
1/2 cup extra-virgin olive oil
1/2 cup chopped parsley
2 tablespoons chopped cilantro
2 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 teaspoon crushed red pepper
1 teaspoon red wine vinegar
1/2 teaspoon sweet smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt

1
In a bowl, mix all of the ingredients except the chickens.
2
Set the chickens breast sides up on a rimmed baking sheet.
3
Flatten the birds, fold the wing tips under and arrange the thighs next to the breasts.
4
Make 2 slashes in the breasts and 1 slash in the legs and thighs.
5
Rub with the marinade, cover and refrigerate for 8 hours or overnight.
6
Bring to room temperature before grilling.
7
In a bowl, combine all of the ingredients.
8
Light a grill.
9
Cover 2 bricks with foil.
10
Grill the chickens breast sides down, pressed with the bricks, over moderate heat until browned, 15 minutes.
11
Flip and grill over low heat until the juices run clear when a thigh is pierced, about 25 minutes longer.
12
Transfer the chickens to a carving board to rest for 10 minutes.
13
Carve and serve, passing the chimichurri at the table.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon fresh lemon juice, 1 tablespoon kosher salt, 1 teaspoon sweet smoked paprika, 1 teaspoon dried oregano, and more.

Yes, Chicken Grilled 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.

That's it — enjoy your meal!

Chicken Grilled Under a Brick

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions