Marinated Chicken Cooked Under A Brick Recipe

Name: Marinated Chicken Cooked Under A Brick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped shallots; 1 tablespoon chopped fresh rosemary; 1 teaspoon grated lemon rind; 3 tablespoons fresh lemon juice; 2 tablespoons balsamic vinegar; 2 tablespoons honey; 1 tablespoon Dijon mustard; 1 tablespoon olive oil; 2 teaspoons chopped fresh thyme; 2 teaspoons low-sodium soy sauce; 6 garlic cloves, minced; 1 (4-pound) whole chicken; Cooking spray; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

1/4 cup chopped shallots
1 tablespoon chopped fresh rosemary
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
2 teaspoons low-sodium soy sauce
6 garlic cloves, minced
1 (4-pound) whole chicken
Cooking spray
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
Combine the first 11 ingredients in a 13 x 9-inch baking dish.
2
Remove and discard giblets and neck from chicken. Trim excess fat. With a sharp knife or kitchen shears, remove the wings at the first joint; discard wings. Split chicken in half lengthwise. Remove and discard skin; pierce entire surface of chicken with a fork. Place chicken in the dish, turning to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
3
Remove chicken from dish; discard marinade. Coat chicken with cooking spray; sprinkle chicken evenly with salt and pepper.
4
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 400u00b0.
5
Wrap 2 bricks with aluminum foil. Place chicken, breast side down, on grill rack coated with cooking spray on unheated side. Place 1 prepared brick on each chicken half. Cover and grill 1 hour or until a thermometer inserted into the thickest part of the thigh registers 165u00b0. Carefully remove hot bricks; remove chicken from grill. Let chicken stand 5 minutes. Carve chicken.
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337

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 15 ingredients. The key ingredients include: 1/4 cup chopped shallots, 1 tablespoon chopped fresh rosemary, 1 teaspoon grated lemon rind, 3 tablespoons fresh lemon juice, and more.

Yes, Marinated Chicken Cooked 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!

Marinated Chicken Cooked Under A Brick

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions