Chicken under a Brick

Chicken under a Brick
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 25 mins

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.


1tablespoon fresh lemon juice
1teaspoon coarse salt
1teaspoon sweet smoked paprika
1teaspoon dried oregano
1teaspoon minced garlic
1/2teaspoon crushed red pepper
1/4cup 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 510
  • Fat 36g
  • Saturated Fat 8g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 19g
  • Cholesterol 140mg
  • Sodium 610mg
  • Potassium 390mg
  • Carbohydrate 1g
  • Fiber 0g
  • Sugars 0g
  • Protein 44g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 15%