Chicken Under A Brick – a delicious recipe with chicken, light mayonnaise, cider vinegar, water, sugar, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove backbone from chicken using kitchen shears. Combine mayonnaise and next 4 ingredients in a large heavy-duty zip-top plastic bag; add chicken. Seal and turn to coat. Marinate in refrigerator 8 hours, turning bag occasionally.
2
Remove chicken from marinade, and discard marinade. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan. Place 2 bricks wrapped in heavy-duty foil over chicken, pressing down to flatten. Cook 20 minutes; turn chicken over. Reposition bricks. Cook an additional 20 minutes or until chicken is done. Remove skin from chicken, and cut into quarters. Carve chicken.
3
Serve with: Summer Succotash
283
kcal
Calories
24
g
Fat
9
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 (3 1/4-pound) whole chicken, 1/2 cup light mayonnaise, 1/3 cup cider vinegar, 1/4 cup water, and more.
Yes, Chicken 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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