Chicken under a Brick

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 25 mins

Fire up the grill, cover a brick with foil, prep a chicken, and you're ready for a succulent, tender chicken dinner.

Chicken under a Brick
Mark Boughton Photography / styling by Teresa Blackburn

Ask the butcher to remove the backbone, or do it yourself with heavy-duty kitchen shears, taking care not to remove too much of the breast meat. You want the chicken to lie as flat as possible on the grill.


1 tablespoon fresh lemon juice
1 teaspoon coarse salt
1 teaspoon sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
1 (3-pound) chicken, backbone removed


  1. Combine all ingredients (except chicken); mix well. Place chicken breast side up on a rimmed baking sheet. Flatten, folding wing tips under and arranging thighs next to the breasts. Slash the breast twice and the legs and thighs once about 1/2 inch deep. Rub marinade over chicken; cover and refrigerate 8 hours. Bring to room temperature before grilling.
  2. Cover a brick with foil. Heat grill to medium.
  3. Place chicken on grill rack breast side up. Place brick on top of chicken. Cook 10 minutes or until browned. Remove brick and flip chicken over, and grill over low heat until juices run clear when thigh is pierced, about 25 minutes. Transfer to a cutting board and let stand 10 minutes before serving.



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