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.
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.
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.
- 1 TB lemon juice
- 1 TB kosher salt
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/4 cup olive oil
- 2 whole chickens, around 3 lbs each, backbone cut out
- Mix all the ingredients except for the chicken to make the marinade.
- 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.
- 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.
- Flip chicken, place the brick back onto the chicken, lower heat of the grill to low and cook an additional 25 minutes.
- Remove from grill and let rest for 10 minutes before serving.