Chicken Under A Brick recipe

For years, I chased the elusive dream of perfectly cooked chicken – skin that crackles like glass, meat that’s unbelievably juicy and flavorful all the way through. Roasting, grilling, pan-frying, I tried it all, often with mixed results. Then, I stumbled upon a technique that seemed almost too simple to be true: Chicken Under a Brick. Intrigued by the name and the promise of uniformly cooked, incredibly crispy chicken, I decided to give it a shot. Let me tell you, it was a game-changer. The first time I made Chicken Under a Brick, the aroma alone was enough to make my family gather in the kitchen, their eyes wide with anticipation. And when I finally placed that golden-brown, flattened chicken on the table, the reaction was nothing short of ecstatic. The skin was unbelievably crispy, shattering with each bite, while the meat underneath was moist, tender, and infused with flavor. It was, without a doubt, the best chicken I had ever made. Since then, Chicken Under a Brick has become a regular star on our dinner table. It’s surprisingly easy to prepare, incredibly versatile in terms of flavor variations, and consistently delivers restaurant-quality results right in your own kitchen. If you’re tired of dry, unevenly cooked chicken and crave that perfect combination of crispy skin and juicy meat, prepare to be amazed. Chicken Under a Brick is about to become your new favorite way to cook chicken.

Ingredients

The beauty of Chicken Under a Brick lies not only in its technique but also in its reliance on simple, readily available ingredients. Quality ingredients, combined with the unique cooking method, are key to achieving that perfectly crispy skin and juicy, flavorful meat. Here’s a breakdown of what you’ll need to create this culinary marvel:

• 1 whole Chicken (3-4 pounds), preferably organic or free-range: The star of the show, a whole chicken provides a satisfying and economical meal for a family or small gathering. Opting for organic or free-range chicken often results in better flavor and texture. A 3-4 pound chicken is ideal for this method, ensuring it cooks evenly within a reasonable timeframe. You can choose to use a slightly larger chicken, but be mindful that the cooking time will need to be adjusted accordingly.
• 2 tablespoons Olive Oil: Olive oil is essential for both flavor and crispiness. It helps to promote browning and crisping of the chicken skin and also acts as a carrier for the seasonings, ensuring they adhere well to the chicken. Extra virgin olive oil is recommended for its flavor and health benefits, but regular olive oil or other neutral cooking oils like avocado oil or canola oil can also be used.
• 2 tablespoons Lemon Juice, freshly squeezed: Fresh lemon juice adds a bright, zesty acidity that tenderizes the chicken and enhances its overall flavor. It also helps to balance the richness of the chicken and complements the savory herbs and spices. Freshly squeezed lemon juice is always preferred over bottled for its brighter, more vibrant flavor.
• 2 cloves Garlic, minced: Minced garlic infuses the chicken with a savory, aromatic garlic flavor that is a classic and beloved chicken seasoning. Freshly minced garlic is highly recommended for its superior flavor and aroma compared to pre-minced or jarred garlic.
• 1 tablespoon Fresh Rosemary, chopped: Fresh rosemary brings a fragrant, piney, and slightly peppery flavor that is a wonderful complement to chicken. Chopping the rosemary finely ensures it distributes evenly and releases its aromatic oils during cooking. Dried rosemary can be used as a substitute, but fresh rosemary provides a more vibrant and nuanced flavor. Use about 1 teaspoon of dried rosemary if substituting.
• 1 tablespoon Fresh Thyme, chopped: Fresh thyme adds a subtle earthy, slightly lemony, and herbaceous flavor that enhances the complexity of the chicken’s taste. Like rosemary, fresh thyme is preferred for its brighter flavor. Dried thyme can be substituted, using about 1 teaspoon of dried thyme.
• 1 teaspoon Salt, preferably kosher salt or sea salt: Salt is crucial for seasoning the chicken and enhancing its natural flavors. Kosher salt or sea salt are recommended for their pure flavor and coarser texture, which distributes more evenly and seasons effectively.
• ½ teaspoon Black Pepper, freshly ground: Freshly ground black pepper adds a touch of warmth and subtle spice that balances the other seasonings and complements the savory chicken flavor. Freshly ground pepper is always preferred for its more robust flavor.
• Optional: 1 Lemon, halved or quartered: Halving or quartering a lemon and placing it under the brick or inside the chicken cavity (if using a cavity) during cooking can infuse the chicken with an extra burst of lemony aroma and flavor. The lemon will also steam slightly, adding moisture.
• Optional: 1 Onion, quartered: Quartered onion can be placed under the chicken, similar to the lemon, to add a subtle savory and aromatic base flavor. The onion will also caramelize slightly during cooking, adding sweetness.

Equipment:

• Heavy Brick or Two Bricks: The essential tool for this recipe! You’ll need a heavy brick or two standard bricks wrapped securely in heavy-duty aluminum foil. The weight of the brick is what flattens the chicken and ensures even cooking and crispy skin. Ensure the brick(s) are clean and oven-safe (if using in the oven – for grilling, ensure they are heat-safe). You can also purchase a specialized “chicken brick” from kitchenware stores, but regular bricks work just as well.
• Heavy Skillet (Cast Iron or Oven-Safe Skillet recommended): A heavy skillet, preferably cast iron or oven-safe, is ideal for cooking Chicken Under a Brick. Cast iron skillets retain heat exceptionally well and distribute it evenly, contributing to crispy skin. An oven-safe skillet is necessary if you plan to finish the chicken in the oven. If grilling, any heavy skillet suitable for grilling will work.

Ingredient Variations and Substitutions:

• Chicken: You can use bone-in, skin-on chicken pieces (like thighs, legs, or breasts) instead of a whole chicken, but adjust cooking time accordingly. For chicken pieces, you may need to use smaller bricks or weights.
• Herbs: Feel free to experiment with different herb combinations based on your preferences. Italian herbs (oregano, basil, parsley), Herbs de Provence, or even Asian-inspired spices (ginger, garlic, soy sauce) can be used for different flavor profiles.
• Spices: Paprika (smoked or sweet), chili powder, cumin, cayenne pepper, or curry powder can be added to the spice blend for different flavor variations.
• Citrus: Orange juice or lime juice can be substituted for lemon juice for a different citrus note.
• Garlic: Roasted garlic or garlic confit can be used for a milder, sweeter garlic flavor.
• Wine: A splash of white wine can be added to the marinade for extra flavor depth and moisture.
• Butter: Melted butter can be used instead of or in combination with olive oil for a richer flavor.
• Vegetables Under Chicken: Consider adding other vegetables under the chicken for roasting alongside, such as potatoes, carrots, onions, bell peppers, or zucchini.

Instructions

Cooking Chicken Under a Brick is surprisingly simple, but the technique is key to achieving that signature crispy skin and juicy meat. Whether you choose to cook it on the stovetop and finish in the oven, or entirely on the grill, here’s a step-by-step guide to mastering this delicious method:

Method 1: Stovetop and Oven Method

Step 1: Prepare the Chicken

1. Rinse the whole chicken inside and out and pat it thoroughly dry with paper towels. Drying the chicken is crucial for achieving crispy skin. Excess moisture will steam the chicken rather than allowing it to crisp.
2. Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it. Removing the backbone (butterflying or spatchcocking) allows the chicken to lay flat, cook more evenly, and significantly reduces cooking time.
3. Open the chicken like a book and flip it over, breast-side up. Press firmly on the breastbone to flatten the chicken as much as possible. Flattening the chicken ensures even contact with the skillet and the brick, promoting uniform cooking and crispy skin.

Step 2: Make the Marinade and Marinate the Chicken

1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create the marinade.
2. Place the flattened chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated.
3. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor. Marinating allows the flavors to penetrate the chicken and tenderizes the meat. Longer marinating times generally result in more flavorful chicken.

Step 3: Prepare the Brick and Skillet

1. Wrap a heavy brick (or two standard bricks) securely in heavy-duty aluminum foil. Ensure the brick is completely covered to prevent any debris or contaminants from coming into contact with the chicken.
2. Preheat your oven to 400°F (200°C).
3. Heat a large, heavy skillet (cast iron or oven-safe skillet recommended) over medium-high heat on the stovetop. Ensure the skillet is large enough to accommodate the flattened chicken.

Step 4: Sear and Cook the Chicken

1. Remove the marinated chicken from the bag or dish and pat it dry again with paper towels (this will further promote crisping).
2. Add 1 tablespoon of olive oil (if needed, depending on your skillet and the fat content of the chicken) to the hot skillet. Carefully place the chicken, skin-side down, in the hot skillet.
3. Immediately place the foil-wrapped brick on top of the chicken, pressing down firmly to ensure even contact. The weight of the brick is crucial for flattening the chicken and pressing the skin against the hot skillet for maximum crisping.
4. Sear the chicken, skin-side down, under the brick for 15-20 minutes, or until the skin is deeply golden brown and crispy. You should hear a sizzle as the skin renders and crisps. Avoid lifting the brick too frequently during searing to maintain consistent pressure and heat.
5. Carefully remove the brick from the skillet using tongs or oven mitts. Flip the chicken over, breast-side up.
6. Return the brick to the top of the chicken, pressing down gently.
7. Transfer the skillet with the chicken and brick to the preheated oven.
8. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, away from the bone. Use a meat thermometer to ensure accurate doneness.

Step 5: Rest and Serve

1. Remove the skillet from the oven and carefully remove the brick from the chicken.
2. Transfer the chicken to a cutting board and let it rest for 5-10 minutes before carving and serving. Resting allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat.
3. Carve the chicken into serving pieces and serve immediately.

Method 2: Grill Method

Step 1-3: Follow Steps 1-7 from the Stovetop and Oven Method (Prepare Chicken, Marinade, Brick, and Preheat Grill).

Step 4: Grill the Chicken

1. Preheat your grill to medium-high heat (about 350-400°F or 175-200°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
2. Remove the marinated chicken from the bag or dish and pat it dry.
3. Place the chicken, skin-side down, in a heavy skillet suitable for grilling (cast iron is excellent) or directly on the grill grates if you are confident about preventing sticking (a skillet is recommended for easier handling and even cooking).
4. Immediately place the foil-wrapped brick on top of the chicken, pressing down firmly.
5. Grill, skin-side down, under the brick for 15-20 minutes, keeping the grill lid closed as much as possible to maintain consistent heat.
6. Carefully remove the brick and flip the chicken over, breast-side up.
7. Return the brick to the top of the chicken.
8. Continue grilling, breast-side up, under the brick for another 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Monitor the grill temperature and adjust as needed to maintain medium-high heat. If the skin is browning too quickly, you can move the chicken to a cooler part of the grill or reduce the heat slightly.

Step 5: Rest and Serve

1. Follow Steps 18-20 from the Stovetop and Oven Method (Rest and Serve).

Nutrition Facts (Estimated)

Please note that the following nutrition information is an estimate and can vary based on specific ingredients used, chicken size, and serving sizes. For the most accurate nutritional information, it’s always best to use a nutrition calculator with the specific ingredients you use.

Serving Size: Approximately 4 ounces (113 grams) of cooked chicken (skin and meat), estimated ¼ of a 3-pound chicken.
Calories per Serving: Approximately 300-400 calories

Approximate Nutritional Breakdown per Serving (Estimated, based on a 3-pound chicken, skin-on):

• Calories: 300-400 kcal
• Total Fat: 20-30 grams
  • Saturated Fat: 5-8 grams
  • Trans Fat: 0 grams
  • Monounsaturated Fat: 10-15 grams
  • Polyunsaturated Fat: 3-5 grams
• Cholesterol: 120-150 mg
• Sodium: 300-500 mg (can vary depending on salt added)
• Total Carbohydrates: 2-5 grams (primarily from vegetables and marinade)
  • Dietary Fiber: 0-1 gram
  • Sugars: 1-2 grams (naturally occurring in chicken and marinade ingredients)
• Protein: 30-40 grams

Important Notes:

• These values are estimates and can vary significantly based on chicken size, fat content, skin consumption, and specific ingredients used in the marinade.
• The nutritional information is based on a standard recipe using olive oil, lemon juice, garlic, herbs, and salt/pepper.
• Serving size is approximate and may vary depending on how you carve and portion the chicken.
• Chicken Under a Brick is a good source of protein and healthy fats.
• It is relatively low in carbohydrates and fiber.

For a more accurate nutritional breakdown, use online nutrition calculators and input the specific brands and quantities of ingredients you use. To reduce fat and calories, remove the skin before serving, use leaner chicken, and minimize added oil.

Preparation Time

Chicken Under a Brick, while delivering impressive results, doesn’t require extensive active preparation time. Here’s a breakdown of the time involved:

• Active Prep Time: 20-25 minutes (This includes chicken prep – rinsing, butterflying, flattening; marinade preparation; brick preparation.)
• Marinating Time: 30 minutes to 4 hours (Hands-off time; chicken marinates in the refrigerator.)
• Cooking Time (Stovetop & Oven): 35-45 minutes (Searing on stovetop and baking in oven.)
• Cooking Time (Grill Method): 35-45 minutes (Grilling time on medium-high heat.)
• Resting Time: 5-10 minutes (Allowing chicken to rest before carving.)

Total Time (from start to finish): Approximately 1 hour 30 minutes to 5 hours (including marinating time)

Key Takeaway: The active cooking time for Chicken Under a Brick is relatively short, around 35-45 minutes, whether using the stovetop-oven method or the grill method. The majority of the total time is accounted for by marinating, which is hands-off. This makes Chicken Under a Brick a manageable recipe for weeknight dinners, especially if you marinate the chicken in advance. You can easily start marinating the chicken in the morning or afternoon and have it ready to cook in the evening.

How to Serve Chicken Under a Brick

Chicken Under a Brick is incredibly versatile and can be served in numerous ways, making it suitable for both casual family meals and more elegant gatherings. Its robust flavor and crispy skin make it a delightful centerpiece or a fantastic component of a larger meal. Here are some delicious serving suggestions:

• Classic Family Dinner:
  • Roasted Vegetables: Serve alongside roasted vegetables like potatoes, carrots, broccoli, asparagus, or Brussels sprouts. Roasting vegetables in the oven while the chicken bakes (or on the grill alongside the chicken) creates a complete and satisfying meal.
  • Simple Salad: A fresh green salad with a light vinaigrette dressing provides a refreshing counterpoint to the richness of the chicken.
  • Grain Side Dish: Serve with a grain side dish like rice pilaf, quinoa, couscous, or roasted potatoes for a heartier meal.
  • Bread: Crusty bread or dinner rolls are perfect for soaking up any pan juices or enjoying alongside the chicken.
• Elegant Entrée:
  • Polenta or Creamy Mashed Potatoes: Serve over creamy polenta or luxurious mashed potatoes for a more sophisticated presentation. The creamy base complements the crispy chicken beautifully.
  • Sautéed Greens: Sautéed spinach, kale, or Swiss chard with garlic and olive oil provide a flavorful and elegant side dish.
  • Asparagus with Lemon: Grilled or roasted asparagus spears with a squeeze of fresh lemon juice offer a refined and light accompaniment.
  • Wine Pairing: Pair with a crisp white wine like Chardonnay or Sauvignon Blanc, or a light-bodied red wine like Pinot Noir.
• Casual Buffet or Picnic:
  • Chicken Salad Sandwiches: Use leftover Chicken Under a Brick to make flavorful chicken salad for sandwiches or wraps. The crispy skin adds a delightful textural element to the salad.
  • Chicken Tacos or Fajitas: Shredded Chicken Under a Brick can be used as a delicious filling for tacos or fajitas. Serve with tortillas, salsa, guacamole, and your favorite taco toppings.
  • Chicken and Grain Bowls: Create healthy and satisfying grain bowls with Chicken Under a Brick, quinoa or brown rice, roasted vegetables, and a flavorful dressing.
  • Cold Chicken Platter: Serve chilled Chicken Under a Brick on a platter with olives, cheese, bread, and other charcuterie-style items for a picnic or casual buffet.
• Flavor Variations for Serving:
  • Lemon-Herb Pan Sauce: Create a simple pan sauce by deglazing the skillet with white wine or chicken broth after cooking the chicken. Add a squeeze of lemon juice, fresh herbs, and a knob of butter for a flavorful sauce to drizzle over the chicken.
  • Chimichurri Sauce: Serve with vibrant chimichurri sauce for a fresh, herbaceous, and slightly spicy accompaniment.
  • Garlic Aioli: Garlic aioli provides a creamy and flavorful dipping sauce for the crispy chicken.
  • Barbecue Sauce: For a more casual and smoky flavor, serve with your favorite barbecue sauce.
  • Spicy Mayo: Sriracha mayo or chipotle mayo adds a spicy kick and creamy texture.

Tips for Serving:

• Carve Before Serving: For easier serving, carve the chicken into serving pieces (quarters, breasts, thighs, legs) before bringing it to the table.
• Present Skin-Side Up: Arrange the carved chicken pieces on a platter or serving dish skin-side up to showcase the beautifully crispy skin.
• Garnish: Garnish with fresh herbs like rosemary sprigs, thyme sprigs, or parsley for visual appeal and a fresh aroma.
• Warm Serving Platter: If serving for a more formal occasion, warm the serving platter in the oven beforehand to keep the chicken warm longer.
• Provide Serving Utensils: Ensure you have appropriate serving utensils (tongs, carving fork, serving spoon) available for guests to easily serve themselves.

Additional Tips for Perfect Chicken Under a Brick

To consistently achieve Chicken Under a Brick perfection, keep these five essential tips in mind:

1. Pat the Chicken Dry, Really Dry: This cannot be emphasized enough! Moisture is the enemy of crispy skin. After rinsing the chicken, pat it thoroughly dry, inside and out, with paper towels. Before searing, pat it dry again. The drier the skin, the crispier it will become.
2. Use a Heavy Brick and Apply Even Pressure: The weight of the brick is crucial for flattening the chicken and ensuring even contact with the hot skillet or grill. Use a heavy brick or two standard bricks for sufficient weight. When placing the brick on the chicken, ensure it is positioned evenly to apply consistent pressure across the entire surface of the chicken.
3. Don’t Overcrowd the Skillet (If Using Stovetop Method): Use a skillet that is large enough to comfortably accommodate the flattened chicken without overcrowding. Overcrowding can lower the skillet temperature and prevent proper searing and crisping. If necessary, use a larger skillet or cook the chicken in batches.
4. Monitor the Heat and Adjust as Needed: Whether using the stovetop-oven or grill method, monitor the heat carefully. You want medium-high heat for searing and cooking. If the skin is browning too quickly, reduce the heat slightly to prevent burning before the chicken is cooked through. If grilling, be mindful of flare-ups and adjust the chicken position or grill temperature accordingly.
5. Use a Meat Thermometer to Ensure Doneness: Always use a meat thermometer to check the internal temperature of the chicken and ensure it reaches a safe and juicy 165°F (74°C) in the thickest part of the thigh, away from the bone. Visual cues alone (like juices running clear) are not always reliable indicators of doneness. A meat thermometer is your best tool for preventing undercooked or overcooked chicken.

FAQ Section: Your Chicken Under a Brick Questions Answered

Got questions about making Chicken Under a Brick? Here are answers to some frequently asked questions to help you bake with confidence:

Q1: Can I use bone-in chicken pieces instead of a whole chicken?

A: Yes, you can! Bone-in, skin-on chicken pieces like thighs, legs, or breasts work well with the Chicken Under a Brick method. You will need to adjust the cooking time accordingly, as chicken pieces will cook faster than a whole chicken. For chicken thighs and legs, sear skin-side down under the brick for about 10-15 minutes, then flip and cook for another 15-20 minutes, or until cooked through. Chicken breasts will cook even faster, so monitor them closely and reduce cooking times. You may also need to use smaller bricks or weights for individual chicken pieces.

Q2: I don’t have a brick. What else can I use to weigh down the chicken?

A: If you don’t have a brick, you can use several other heavy, heat-safe items to weigh down the chicken:

• Two Heavy Skillets: Place a smaller heavy skillet on top of the chicken in a larger skillet. The weight of the top skillet will provide the necessary pressure.
• Cans or Jars: Wrap several heavy cans of food (like canned tomatoes or beans) or glass jars filled with water in aluminum foil and use them as weights.
• Oven-Safe Weights: You can purchase specialized oven-safe weights for cooking, such as cast iron weights or ceramic weights.
• Heavy Mortar and Pestle: If you have a heavy mortar and pestle, the mortar (wrapped in foil) can be used as a weight.

Ensure whatever you use is heavy enough to flatten the chicken effectively and is heat-safe for stovetop and/or oven use.

Q3: Can I marinate the chicken overnight?

A: Yes, you can marinate Chicken Under a Brick overnight, or even for up to 24 hours in the refrigerator. Longer marinating times can enhance the flavor penetration and tenderize the chicken further. However, be mindful of highly acidic marinades (with a lot of lemon juice or vinegar), as prolonged exposure to acid can sometimes make the chicken texture slightly mushy. For most marinades, 4-8 hours is typically sufficient for optimal flavor and texture.

Q4: How do I prevent the chicken skin from sticking to the skillet?

A: To prevent chicken skin from sticking to the skillet:

• Use a Heavy Skillet: Cast iron skillets are excellent for preventing sticking due to their even heat distribution and seasoned surface.
• Ensure Skillet is Hot: Preheat the skillet properly over medium-high heat before adding the chicken. A hot skillet helps sear the skin quickly and prevent sticking.
• Add Sufficient Oil: Use enough olive oil (or other cooking oil) in the skillet to create a thin layer that prevents sticking.
• Don’t Move the Chicken Too Soon: Allow the chicken skin to sear undisturbed for the initial 15-20 minutes under the brick. Moving it too soon can cause it to stick and tear. Once a good sear has formed, it will release more easily.

Q5: Can I cook Chicken Under a Brick entirely in the oven without searing on the stovetop first?

A: While searing on the stovetop first is highly recommended for achieving maximum crispiness and flavor, you can cook Chicken Under a Brick entirely in the oven, although the skin may not be quite as intensely crispy. To cook entirely in the oven:

• Preheat oven to 425°F (220°C).
• Place the flattened, marinated chicken in an oven-safe skillet.
• Place the foil-wrapped brick on top of the chicken.
• Bake for 40-50 minutes, or until cooked through, removing the brick for the last 10-15 minutes to allow the skin to crisp up slightly.

The stovetop searing step significantly enhances the crispiness and flavor development, so it is generally worth the extra effort if possible.

We hope this comprehensive guide to Chicken Under a Brick helps you create incredibly juicy and crispy chicken that will impress your family and friends! Enjoy the delicious results!

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