Tuscan Italian Brick Chicken With Arugula And Spina

Name: Tuscan Italian Brick Chicken With Arugula And Spinach Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds Chickens Butterflied (2) *Ask the butcher to do this; 1/2 cup Olive Oil; 1/3 cup Fresh Lemon Juice; 4 pieces Garlic, minced; 2 tablespoons Fresh Rosemary, minced; 2 tablespoons Fresh Safe, minced; 1 tablespoon Red Pepper Flakes; 2 teaspoons Paprika; 2 teaspoons Salt; 2 teaspoons Pepper

Servings: persons

1
Cover the two bricks with foil
2
Preheat the grill to medium-high heat.
3
In a bowl, add all marinade ingredients and mix thoroughly.
4
Place chickens skin side down in a large baking dish and season with salt and pepper. Pour marinade over the chicken. Cover the dish and chill at least 4 hours or overnight.
5
Spray grill rack with nonstick spray. Heat the grill over medium heat. Remove chicken from marinade. Place chicken, skin side down, on grill. Place foil-wrapped bricks atop chicken. Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks. Flip chicken over using tongs. Replace bricks and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.
6
While chicken is resting slice lemon in 4 quarters and place on grill. Cook until slightly charred, turning often, about 1 minute. Serve alongside for squeezing over chicken.

1094

kcal

Calories

Fat

Carbs

130

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: 3 1/2 pounds Chickens Butterflied (2) *Ask the butcher to do this, 1/2 cup Olive Oil, 1/3 cup Fresh Lemon Juice, 4 pieces Garlic, minced, and more.

Yes, Tuscan Italian Brick Chicken With Arugula And Spinach Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tuscan Italian Brick Chicken With Arugula And Spinach Bread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions