Chicks Under Bricks Recipe

Name: Chicks Under Bricks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons salt; 1 tablespoon coarse black pepper; 8 cloves minced garlic; 2 teaspoons dried basil; 2 teaspoons dried oregano; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon sweet Hungarian paprika; 1/2 cup extra virgin olive oil; 2 lemons; 2 four to five pound whole chickens; Chopped parsley for garnish; Lemon wedges for serving

Servings: persons

2 tablespoons salt
1 tablespoon coarse black pepper
8 cloves minced garlic
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon sweet Hungarian paprika
1/2 cup extra virgin olive oil
2 lemons
2 four to five pound whole chickens
Chopped parsley for garnish
Lemon wedges for serving

1
In a mixing bowl, combine the salt, pepper, garlic, basil, oregano, paprika and thyme. Zest the lemons and then juice them, adding both zest and juice to the bowl. Whisk in the olive oil and then set aside to let the flavors marry while you prep the chickens.
2
I find that cutting each chicken in half makes for easier grilling, so halve the chicken and cut out the back bone.
3
Place the chicken halves in a large container with a lid and pour the marinade over, turning and rubbing the chicken a little so that every inch of chicken is covered. Place the container in the fridge for 3 hours giving it a little shake or turn occasionally.
4
After marinating, heat your grill to medium. Place the chicken halves, reserving any marinade, skin side down, on the grill and weigh them down with about 4 foil covered bricks or a couple of heavy cast iron pans. Grill for about 10 minutes until the skin gets nicely browned. Using heavy duty gloves, remove the bricks or pans, turn the chickens over, re-weight them and grill another ten minutes.
5
Place the chicken halves, skin side up, in a large roasting pan or pans. Pour any reserved marinade over and roast for 40 to 50 minutes at 350F.
6
Cut each chicken half into 4 pieces - a drum, a thigh and the breast into 2 pieces, leaving the wing on one piece. Place on a large platter, scattered with the chopped parsley and the lemon wedges artfully placed around.
7
NOTE: This is wonderful either warm or at room temperature!

382

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 12 ingredients. The key ingredients include: 2 tablespoons salt, 1 tablespoon coarse black pepper, 8 cloves minced garlic, 2 teaspoons dried basil, and more.

Yes, Chicks Under Bricks falls under the General 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!

Chicks Under Bricks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions