Chicken Tabaka (Georgian Chicken Under A Brick)

1. 1

   Prepare chicken and place in a large, covered bowl or a large ziploc baggie.

2. 2

   Combine oil, garlic, seasoning; squeeze in the juice of the lemon, then slice it in about 4 large slices and throw in also.

3. 3

   Pour marinade over chicken and massage in to chicken (I loosen the breast skin, without removing, and rub some under there as well).

4. 4

   Let marinate overnight, or at lease a couple of hours.

5. 5

   Heat a large cast iron skillet over medium high heat.

6. 6

   Remove chicken from marinade and season all over with salt and pepper, then place in hot skillet.

7. 7

   Weight chicken down with another cast iron skillet (you can use any type of skillet, if necessary, and weight THAT down with cans or bricks or something).

8. 8

   Cook 10 minutes, then turn over and return weight; keep cooking 10 minutes and turning until chicken is crispy and cooked through, about 20 to 25 minutes (will register 165 degrees F on an instant read thermometer).

* Per serving · 4 servings · Values may vary.

No additional tips available.