Brick Chicken – a favorite grill recipe…

Summer is right around the corner. I had Matt go out and get a new propane tank for our grill so we can take advantage of the warm weather we are finally having consistently. I went to the market and picked up 2 chickens…yes 2 chickens for 2 people. The way I think of it is it’s no extra work to grill 2 chickens and the benefit is you have leftover cooked chicken for easy recipes during the week.

To make the brick chicken I made a marinade by mixing lemon juice, salt, smoked paprika, oregano, garlic powder, red pepper flakes and olive oil.

I took my chickens and cut the backbone out of them so they could lay flat.

sorry for the kind of gross raw chicken pic…

I placed the backbones in the freezer for future chicken stock.

I cut a few slashes into the chicken. Then I rubbed the marinade into the chicken.

pre-marinade rub

The chicken marinated overnight. Then I brought it to room temperature before cooking. I heated my grill to medium and I placed my chicken on the preheated grill skin side down. I placed a brick (or actually one brick and one lodge press) on each chicken and let them cook for 15 minutes. I flipped the chicken, put the bricks back on, lowered the heat to low and cooked another 25 minutes.

I removed the chicken from the grill and let them rest for 10 minutes before serving.

How did it taste: Like summer! If you need a recipe for an easy tasty grilled chicken this is it! It can feed a crowd or a couple with lots of leftover chicken. With my leftover chicken I made chicken noodle soup, chicken shawarmas, chicken Caesar salad (stay tuned for that recipe) and herb garden pasta.

Brick Chicken
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Ingredients
  1. 1 TB lemon juice
  2. 1 TB kosher salt
  3. 1 tsp smoked paprika
  4. 1 tsp dried oregano
  5. 1 tsp garlic powder
  6. 1/2 tsp red pepper flakes
  7. 1/4 cup olive oil
  8. 2 whole chickens, around 3 lbs each, backbone cut out
Instructions
  1. Mix all the ingredients except for the chicken to make the marinade.
  2. Take the chicken and cut slashes into the flesh. Place the chicken in a dish large enough to hold both of them laying flat. Rub the marinade onto the chicken. Cover and refrigerate several hours up to overnight.
  3. Bring the chicken to room temperature before grilling. Light grill to medium. Lay chicken flat skin side down on the hot grill. Place a brick covered in foil on top of each chicken. Cook for 10 minutes.
  4. Flip chicken, place the brick back onto the chicken, lower heat of the grill to low and cook an additional 25 minutes.
  5. Remove from grill and let rest for 10 minutes before serving.
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