Description
Crispy Grilled Brick Chicken is a flavorful and tender spatchcocked chicken dish cooked under weighted bricks on a hot grill, resulting in irresistibly crispy skin and juicy meat. Paired with marinated baby potatoes grilled to perfection, this recipe offers a smoky, tangy, and savory meal perfect for outdoor gatherings or a special weeknight dinner.
Ingredients
Units
Scale
Marinade
- 1/2 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 1 garlic clove, pressed
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
Chicken and Potatoes
- 1 Spatchcocked chicken
- 2 tablespoons kosher salt, divided
- 1 tablespoon extra virgin olive oil
- 1.5 - 2 pounds baby potatoes, parboiled and dried
Instructions
- Preheat the Grill: Set the grill temperature to 450°F, ensuring it reaches and maintains the heat for even cooking.
- Prepare the Cast Iron Pan: Add 1 tablespoon of olive oil to a cast iron skillet and preheat it on the grill for five minutes with the grill closed to ensure the pan is hot and ready.
- Make the Marinade: In a bowl, whisk together lemon juice, ½ cup olive oil, red wine vinegar, pressed garlic, dried oregano, ¾ teaspoon kosher salt, Dijon mustard, and freshly ground black pepper. Set aside; this marinade will be used both for the potatoes and as a finishing drizzle for the chicken and potatoes.
- Dry and Flatten the Chicken: Thoroughly pat the spatchcocked chicken dry on a sheet tray or cutting board. To flatten, press down firmly with your hands or wrap the chicken in plastic wrap and use a mallet to gently pound it to an even thickness. This step ensures even cooking.
- Season the Chicken: Sprinkle the remaining 2 tablespoons of kosher salt evenly over both sides of the chicken to enhance flavor and help crisp the skin.
- Cook Chicken Skin-Side Down: Place the chicken skin-side down in the preheated cast iron pan. Place two or three aluminum foil-wrapped bricks on top of the chicken to weigh it down, then close the grill lid. Cook for about 20 minutes until the skin is crispy and golden brown but not burned.
- Remove Bricks and Toss Potatoes: Carefully remove the bricks and use tongs to transfer the chicken skin-side up onto a sheet pan. Toss the parboiled baby potatoes in the skillet with several tablespoons of the prepared marinade, coating them well.
- Finish Cooking Together: Return the chicken skin-side up on top of the potatoes in the skillet and place it back on the grill with the lid closed. Continue cooking for an additional 20 minutes to finish the chicken and lightly roast the potatoes.
- Check for Doneness and Rest Chicken: Remove the chicken once it reaches an internal temperature of 160°F, transfer it to a clean sheet pan or cutting board, and let it rest to retain juices.
- Finish Potatoes: If needed, return the potatoes to the grill alone for about 10 minutes or until fully cooked and nicely browned.
- Serve: Carve the rested chicken into parts, arrange on a platter with the potatoes, and drizzle with the remaining marinade. Serve immediately and enjoy the smoky, tangy, and crispy meal.
Notes
- To make this in the oven, follow the same preparation steps for the chicken and potatoes. Preheat the oven to 425°F and cook the chicken for approximately 45 minutes. Use a Dutch oven or heavy pot to weigh down the chicken instead of bricks.
- Pressing the chicken ensures it cooks evenly and crisps up beautifully under the weight.
- Make sure the potatoes are parboiled and dried well before finishing on the grill to ensure a tender inside and crispy exterior.
- Use a meat thermometer to guarantee the chicken is safely cooked to 160°F, then allow it to rest before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 130 mg
