CHICKEN UNDER THE BRICK (pollo al mattone)

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1 four lb. chicken, butterflied
salt & pepper
1-2 terra cotta bricks, covered in heavy duty aluminum foil.

Rinse and pat dry the chicken. Season with salt and pepper.

Preheat grill.
Heat grill for direct medium-low heat. When hot, place chicken cut side down onto the grill. Put aluminum foil-covered bricks directly on top of the chicken and cook undisturbed for 30 minutes: unless the chicken seems as though it’s burning; then shift it to a less hotter spot on the grill.

Flip the chicken to the skin side and replace the foil bricks on the chicken. Cook for another 30 minutes. The chicken should be nice and golden brown and have clear juices.

Let chicken sit for 5 minutes before serving.

Serve with salsa verde drizzled on top.

SALSA VERDE
1/2 extra virgin olive oil
1 Tbsp. chopped fresh tarragon
2 tsp. chopped fresh parsley
1 tsp. chopped fresh basil
1 Tbsp. capers
zest of one lemon
1/4 tsp red pepper flakes (optional)
1/4 tsp. kosher salt

Put all ingredients in a small bowl & whisk it all together. USe to pour over cooked chicken.

DIVA NOTE: My husband is the official griller in our house. He likes to cook it cut side first, because he finds the other way, it tends to burn.

You can also do this in the oven, BUT I found the the house gets smokey & it creates a mess. OUTSIDE ON GRILL ONLY FOR ME!

ALSO, I only salt & pepper the chicken for 2 reasons. Seasonings tend to make the chicken burn, besides the salsa verde has tons of flavor. YUMMY!

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