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Spatchcocked Chicken on a Brick

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"This is a very basic recipe for chicken on a brick. Feel free to brine the chicken beforehand or season it with extra herbs or spices."
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Ingredients

1 h 5 m servings 229
Original recipe yields 6 servings

Directions

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  1. Place the chicken, breast side down, on a cutting board. Remove the backbone and 1 inch of the breast bone with kitchen shears. Remove the wing tips and any large pockets of fat near the tail. Flip the bird over and use the heal of your hand to flatten the chicken. Rub the skin with oil and lightly season with salt and pepper.
  2. Cut 2 pieces of heavy duty aluminum to roughly 20 inches long each. Wrap each brick with foil, shiny-side out. Lightly oil the grill and add the bricks.
  3. Lightly oil the grate of the grill and add the bricks. Preheat the grill to 400 degrees F (200 degrees C) and maintain the temperature until bricks are hot.
  4. Turn off the middle burner and place the chicken over that area, flesh side down, on indirect heat. Place the bricks on the chicken and close the lid of the grill.
  5. Grill for 40 minutes. Remove the bricks, turn the chicken, and continue grilling until the skin is crispy, 5 to 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove and let rest for 10 minutes.

Footnotes

  • Cook's Note:
  • Each grill is different so monitor the temperature and adjust the flame accordingly. The temperature should be between 400 and 450 degrees F (200 and 230 degrees C).

Nutrition Facts


Per Serving: 229 calories; 15.5 0 20.9 61 83 Full nutrition

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