Grilled brick chicken is a classic BBQ dish that is easy to make and tastes delicious. The technique involves placing a brick or another heavy object on top of a spatchcocked or butterflied chicken while it cooks, resulting in crispy skin and juicy meat. This method also helps the chicken cook faster and more evenly. To prepare the chicken, you'll need to remove the backbone, flatten it, and season it with a marinade or a dry rub. Then, grill the chicken with the brick on top until it's cooked through. You can also add vegetables to the pan for a complete meal.
Characteristics | Values |
---|---|
Chicken weight | 3-4 lbs |
Marinade ingredients | Lemon juice, salt, paprika, oregano, garlic, red pepper, olive oil |
Other ingredients | Parsley, cilantro, red wine vinegar |
Brick preparation | Wrap bricks in foil |
Grill preparation | High, indirect heat |
Chicken preparation | Remove backbone, flatten, season |
Cooking time | 25-40 minutes |
Internal temperature | 165°F |
What You'll Learn
Spatchcocking a chicken
Step 1: Prepare the Chicken
Place the chicken (3 to 4 pounds) breast-side down on a work surface. Make sure you have a large cutting board that can accommodate the chicken once it's flattened. It's important to have a board that doesn't slip, so if your board doesn't have rubber feet, place a wet towel underneath it.
Step 2: Remove the Backbone
Using poultry shears or sturdy kitchen scissors, start cutting along one side of the backbone, starting at the thigh end. Cut through the rib bones as you go. Then, turn the chicken around and cut along the other side to completely remove the backbone. You can discard it or save it for stock.
Step 3: Flatten the Chicken
Flip the chicken over and open it like a book. Press firmly on the breastbone to flatten the chicken. You can also use the heel of your hand to flatten the breastbone so that the meat is all one thickness. This will ensure that the chicken cooks evenly.
Step 4: Secure the Legs (Optional)
This step is optional but can help keep the bird flat during cooking. Use two skewers to secure the legs by running them diagonally through the breast and thigh meat.
Step 5: Season and Cook
At this point, you can season the chicken with your desired spices and herbs. Spatchcocked chicken can be cooked in various ways, including grilling, barbecuing, or roasting. If you're grilling or barbecuing, cook for 15-20 minutes per side. If you're roasting, it should take around 40 minutes, depending on the size of the bird. Always ensure that the chicken is cooked through by checking that the juices run clear when poked with a skewer in the thickest part.
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Marinating the chicken
Firstly, you'll need to prepare your chicken for marinating. Cut the backbone out of the chicken and remove any giblets. Place the chicken on a work surface, skin-side up, and use your palms to press firmly on the breastbone to flatten the breast. Make two slashes in the breasts and one slash in the legs and thighs. Gently loosen the skin over the breast and thigh meat.
Next, you'll need to make your marinade. There are a few different marinade recipes you can try, depending on your taste preferences. One option is to mix together garlic, rosemary, thyme, lemon zest, salt, pepper, and olive oil. Alternatively, you could try a marinade of lemon juice, kosher salt, sweet smoked paprika, dried oregano, granulated garlic, crushed red pepper, and olive oil. Or, for something different, you could use a paste made from garlic, whole-grain mustard, thyme, rosemary, white pepper, lemon juice, and olive oil.
Once you've made your chosen marinade, rub it all over the chicken, making sure to work some of it under the skin. You can also add a little marinade to the skin and the underside of the chicken. Place the chicken in a large resealable plastic bag, press out the air, seal the bag, and refrigerate for 8 to 24 hours.
When you're ready to cook the chicken, take it out of the refrigerator and bring it to room temperature before grilling.
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Preparing the bricks
Before you start grilling, you'll need to prepare your bricks. It is recommended to use two or three bricks, depending on the size of your chicken. Clean your bricks first, and then wrap them in aluminium foil or tin foil once they are dry. If you don't have bricks, you can use something else that is super heavy and heat-resistant, like a cast iron pan or a pizza stone.
Place the bricks on the grill rack and preheat your grill to medium-high heat. If you are using a charcoal grill, bank the coals on one side of the grill. For a gas grill, leave one or two burners off. You want the temperature to hit about 300 to 350 degrees Fahrenheit, or about 450 degrees Fahrenheit if you're using a gas grill.
Once your grill is preheated, it's time to add the chicken. Place the chicken on the grill, skin-side down, and set the bricks on top. This will help the chicken cook quickly and evenly, and will result in deliciously crispy skin.
When grilling your chicken, it's important to remember to do a few flips without the brick at the end of cooking. The brick touches raw chicken, and while it is hot, it's possible to get some cross-contamination of raw and cooked chicken. So, be sure to do a few flips without the brick to ensure the chicken is cooked thoroughly.
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Grilling the chicken
Prepare the Chicken
Start by removing the giblets, backbone, and any excess skin and fat from the chicken. You can use kitchen shears or a sharp knife to cut along both sides of the backbone and then open the chicken like a book. Place the chicken on a work surface, skin side up, and use your palms to press firmly on the breastbone to flatten the breast. Make two slashes in the breasts and one slash in the legs and thighs. This technique is called spatchcocking or butterflying the chicken, and it helps the chicken cook more evenly and quickly.
Make the Marinade
In a bowl, mix together the marinade ingredients. A typical marinade might include lemon juice, olive oil, salt, paprika, oregano, garlic, and red pepper. You can also add other herbs and spices, such as rosemary, thyme, or black pepper, to suit your taste. Slather the chicken with the marinade on both sides, making sure to work some of it under the skin. Cover the chicken and let it rest for at least 30 minutes or even overnight in the refrigerator to allow the flavours to penetrate the meat.
Prepare the Grill
Get your grill ready by preheating it to a medium-high heat of around 450- 550 degrees Fahrenheit. If using a charcoal grill, bank the coals on one side; for a gas grill, leave one or two burners off. You want to create an area of indirect heat. Place two or three bricks on the grill rack and wrap them in foil. Preheat the bricks along with the grill to ensure they are nice and hot when you place the chicken on the grill.
Grill the Chicken
Place the chicken on the grill, skin side down, over the area of indirect heat. Set the bricks on top of the chicken to weigh it down and help it cook evenly. Grill the chicken for around 15-20 minutes, or until the skin is golden and crisp. Then, using tongs, remove the bricks and turn the chicken over. Replace the bricks and continue grilling for another 25-30 minutes, or until the juices run clear when a thigh is pierced. You can test the doneness of the chicken by inserting an instant-read thermometer into the thickest part of the thigh; it should reach 165 degrees Fahrenheit.
Rest and Serve
Once the chicken is cooked, transfer it to a carving board and let it rest for at least 5-10 minutes before carving. This allows the juices to redistribute and ensures a juicy, tender chicken. Then, carve the chicken into serving pieces and serve it with your choice of sides. Enjoy the crispy skin and juicy meat of your perfectly grilled brick chicken!
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Serving suggestions
BBQ brick chicken is best served hot and fresh off the grill. It goes well with a medium-bodied red wine, such as Sangiovese.
A fresh salad is always a good option to serve alongside BBQ brick chicken. Classic BBQ sides like potato salad, macaroni salad, or macaroni and cheese are also great choices.
If you're looking for something more substantial, grilled chicken breasts with sautéed mushrooms or a grilled chicken Caesar salad are delicious options. For a spicy kick, try serving grilled chicken with a spicy-sweet chile oil or grilled chicken thighs with spicy miso mayo.
For a more unique flavour combination, consider pairing your BBQ brick chicken with sides such as grilled chicken and corn with jalapeño-lime dressing, lemongrass-cilantro chicken with honey dipping sauce, or rosemary chicken with corn and sausage fricassee.
If you're serving a larger group, you can also add some grilled vegetables to the pan. Simply chop up some carrots, shallots, and garlic, and place them on the pan alongside the chicken. The vegetables will cook in the chicken juices and absorb all the flavours. Just be sure to turn them occasionally so they don't burn.
Finally, don't forget to carve the chicken into serving pieces before bringing it to the table. You can keep it casual and let everyone serve themselves, or get a little more fancy with your presentation. Either way, your guests are sure to enjoy this delicious and crispy BBQ brick chicken!
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Frequently asked questions
Brick chicken is a method of grilling chicken under the weight of a brick, which helps it cook quickly and evenly, resulting in a tender chicken with crispy skin.
You will need a whole chicken, a brick, and some seasonings. You can also use something else that is heavy and heat-resistant, like a cast iron pan or a pizza stone, instead of a brick.
First, spatchcock the chicken by removing the backbone and flattening it. Then, rub the chicken with oil and your desired seasonings. You can also marinate the chicken overnight to enhance the flavour.
Prepare your grill for high, indirect heat. Place the chicken on the grill, skin-side down, and place the brick on top. Grill for 25-30 minutes, then remove the brick, flip the chicken, and replace the brick. Continue grilling for another 25-30 minutes or until the chicken is cooked through.