Crispy Grilled Brick Chicken with Lemon Marinade and Roasted Potatoes Recipe

Oh, I m so excited to share this Crispy Grilled Brick Chicken with Lemon Marinade and Roasted Potatoes Recipe with you! This dish is one of my favorites because it combines that irresistible crispy skin you dream about with a bright, tangy lemon marinade that just wakes up your taste buds. You ll find that the juicy chicken paired with perfectly roasted potatoes makes for a satisfying, complete meal that s easy enough for weeknights but also impressive enough for weekend cookouts.

When I first tried this recipe, I was amazed at how the simple technique of pressing the chicken with a brick elevated the whole grilling experience. It s perfect when you want to impress guests without spending hours in the kitchen. Plus, you get that lovely caramelized crust on the chicken skin that just can t be beat. I promise you, once you make this Crispy Grilled Brick Chicken with Lemon Marinade and Roasted Potatoes Recipe, it ll become a go-to for every grilling season.

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Ingredients You’ll Need

For this Crispy Grilled Brick Chicken with Lemon Marinade and Roasted Potatoes Recipe, you ll want fresh, high-quality ingredients that bring out the best flavors-fresh lemon juice, aromatic oregano, and tender baby potatoes all work together in harmony. If you get good organic lemons and fresh oregano, it really lifts the dish.

• Fresh lemon juice: This is the star of the marinade, adding bright acidity; fresh squeezed always tastes best.
• Extra virgin olive oil: Helps keep the chicken juicy and adds richness; a good quality olive oil makes a difference.
• Red wine vinegar: Adds a subtle tang and depth to the marinade.
• Garlic clove: Pressed fresh garlic brings a lovely aromatic punch.
• Dried oregano: Earthy and herbaceous, it pairs instantly with lemon to build flavor.
• Kosher salt: Essential for seasoning both chicken and potatoes evenly.
• Dijon mustard: Adds a gentle sharpness and helps emulsify the marinade.
• Freshly ground black pepper: For just the right kick.
• Spatchcocked chicken: Flattened for even cooking and maximum crispiness.
• Baby potatoes: Parboiled and dried so they roast up golden and soft in the skillet.

Variations

I love playing around with this Crispy Grilled Brick Chicken with Lemon Marinade and Roasted Potatoes Recipe to suit the season or my mood-sometimes I swap oregano for fresh rosemary or add a pinch of smoked paprika for a smoky twist. Don t be afraid to experiment; small tweaks can really make this recipe your own.

• Herb Swap: I once tried replacing the oregano with thyme and it gave the chicken a wonderful savory note that my family went crazy for.
• Spicy Kick: Feel free to add crushed red pepper flakes to the marinade if you like a bit of heat.
• Vegetarian Style: For a meatless option, try grilling thick, marinated portobello mushrooms alongside the potatoes-they soak up those flavors beautifully.

How to Make Crispy Grilled Brick Chicken with Lemon Marinade and Roasted Potatoes Recipe

Step 1: Preheat and Prepare Your Grill Setup

First things first, get your grill heating to around 450°F. This high heat is key for getting that crispy chicken skin we re after. While the grill is heating, pop your cast iron pan on the grill grates, drizzle a tablespoon of olive oil in it, and let it preheat for about five minutes with the grill closed. I ve found that using a cast iron pan inside the grill helps the heat distribute evenly and gives the potatoes a great crisp edge too.

Step 2: Make the Zesty Lemon Marinade

Whisk together the fresh lemon juice, half a cup of olive oil, red wine vinegar, pressed garlic, dried oregano, three-quarters teaspoon salt, Dijon mustard, and black pepper in a bowl. This marinade is bright and tangy, which helps tenderize the chicken and infuse loads of flavor-even the potatoes get tossed in some of it later. Set aside half of the marinade-you ll drizzle it over the finished dish.

Step 3: Dry, Flatten, and Salt the Chicken

Pat your spatchcocked chicken very dry-this step is critical to crisping the skin. Lay it on a cutting board or tray, then press down firmly to flatten it. I like to wrap the chicken in plastic wrap and gently pound it with a mallet if needed; this helps it cook evenly on the grill. Sprinkle the remaining kosher salt generously over both sides of the chicken for perfect seasoning.

Step 4: Grill with Your Bricks for Perfect Crispiness

Place the chicken skin-side down in the hot cast iron pan, then cover it with two or three aluminum foil-wrapped bricks. This pressure is what crisps the skin beautifully without scorching it. Close the grill lid and cook for 20 minutes. You want the skin to be golden brown and crisp-don t rush this or the skin won t have that satisfying crunch.

Step 5: Add Potatoes and Continue Cooking

Once the skin is perfectly crispy, carefully remove the bricks. Use two tongs to set the chicken aside on a sheet tray. Now toss the parboiled potatoes in the cast iron skillet with a few tablespoons of the reserved marinade, spreading them out evenly in the pan. Return the chicken, skin side up, on top of the potatoes. Close the grill and cook everything together for another 20 minutes or until the chicken reaches 160°F and is cooked through.

Step 6: Rest, Finish Potatoes, and Serve

Remove the chicken from the grill and let it rest on a clean tray for about 10 minutes-this keeps the juices locked in. If the potatoes need extra time, keep them on the grill for 10 more minutes until tender and golden. When everything s ready, cut the chicken into serving pieces, arrange on a platter alongside the potatoes, and pour the remaining lemon marinade over the top. Trust me, that last step seals all the flavors together beautifully.

How to Serve Crispy Grilled Brick Chicken with Lemon Marinade and Roasted Potatoes Recipe

Garnishes

I love garnishing this dish with a little handful of fresh parsley or oregano leaves-it adds a pop of color and fresh herbal aroma that complements the lemony marinade perfectly. Sometimes a few lemon wedges are a nice touch too, especially if you want to add a little extra brightness at the table.

Side Dishes

This Crispy Grilled Brick Chicken with Lemon Marinade and Roasted Potatoes Recipe really stands on its own, but I often serve it alongside a crisp green salad or steamed seasonal veggies like asparagus or green beans to balance out the meal. For something heartier, a warm grain like couscous or quinoa also pairs beautifully.

Creative Ways to Present

For special occasions, I like to serve the chicken whole on a large wooden board with the potatoes surrounding it, garnished with fresh herbs and lemon slices. It s a showstopper that invites everyone to dig in family-style. You can also drizzle a bit of extra marinade or a finishing drizzle of good olive oil right before serving for that extra shine and flavor boost.

Make Ahead and Storage

Storing Leftovers

I pop leftover chicken and potatoes into an airtight container and store it in the fridge for up to 3 days. I like to keep them together because the flavors mingle even more overnight. Just make sure to cool everything before sealing the container to keep the skin from getting soggy too fast.

Freezing

Freezing this grilled brick chicken works pretty well if you want to prep ahead. I slice the chicken first and freeze portions with potatoes in freezer-safe bags. When you’re ready, thaw overnight in the fridge for best texture.

Reheating

To reheat leftovers, I use a hot oven or toaster oven at 350°F to keep the skin crispy. Laying the chicken skin-side up on a baking sheet with a little foil tent helps keep it juicy without drying out. I recommend reheating the potatoes separately if you want to keep their crispness intact.

FAQs

Final Thoughts

This Crispy Grilled Brick Chicken with Lemon Marinade and Roasted Potatoes Recipe holds a special place in my heart for how effortlessly it turns simple ingredients into a restaurant-quality meal at home. It s perfect for anyone who loves that satisfying crunch of grilled chicken skin paired with bright citrus flavors and tender potatoes. If you re looking for a recipe that impresses yet stays straightforward, I definitely recommend you give this one a try-it s one you ll come back to over and over!

Crispy Grilled Brick Chicken with Lemon Marinade and Roasted Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 128 reviews

• Author: Wesley
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean

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Description

This Crispy Grilled Brick Chicken recipe delivers perfectly tender and juicy spatchcocked chicken with irresistibly crispy skin, thanks to the unique technique of cooking under weighted bricks on a hot grill. Paired with marinated baby potatoes, this dish is bursting with tangy and aromatic Mediterranean flavors from lemon, olive oil, garlic, oregano, and red wine vinegar, making it an ideal summer grilling meal.

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Ingredients

Units USM Scale 1x2x3x

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 & Potatoes

• 1 tablespoon extra virgin olive oil (divided)
• 1 spatchcocked whole chicken
• 1.5 – 2 pounds baby potatoes, parboiled and dried
• 2 tablespoons kosher salt (for seasoning chicken)

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Instructions

1. Preheat Grill and Pan: Preheat your grill to 450°F. Once hot, add 1 tablespoon of olive oil to a cast iron pan and preheat it for 5 minutes inside the closed grill.
2. 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 black pepper. Set aside; some will be used for the potatoes, and the rest for finishing the dish.
3. Prepare the Chicken: Thoroughly dry the spatchcocked chicken on a sheet tray or cutting board. Flatten the chicken by pressing down with your hands or, for more even thickness, wrap it in plastic and gently pound with a mallet.
4. Season the Chicken: Sprinkle the remaining 2 tablespoons kosher salt evenly on both sides of the flattened chicken.
5. Cook Chicken Skin-Side Down: Place the chicken skin-side down in the preheated cast iron pan. Weigh it down with two or three aluminum foil-wrapped bricks, close the grill, and cook for 20 minutes until the skin is crispy and golden brown but not burnt.
6. Remove Bricks and Move Chicken: Carefully remove the bricks and, using two tongs, transfer the chicken to a sheet pan temporarily. Toss the parboiled potatoes in the skillet with a few tablespoons of the marinade.
7. Return Chicken and Potatoes to Pan: Place the chicken crispy skin side up on top of the potatoes in the skillet.
8. Continue Cooking: Close the grill hood and cook for another 20 minutes, ensuring the chicken reaches an internal temperature of 160°F.
9. Rest Chicken and Finish Potatoes: Remove the chicken and set it aside on a clean sheet tray or cutting board to rest. Return the potatoes to the grill for an additional 10 minutes, or until tender and cooked through.
10. Serve: Cut the chicken into portions and arrange on a serving platter along with the potatoes. Drizzle the remaining marinade over both and serve immediately to enjoy the fresh, vibrant flavors and crispy textures.

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Notes

• Oven Alternative: To make this in the oven, follow the same preparation steps. Roast the chicken and potatoes at 425°F for approximately 45 minutes total, adding 5 extra minutes to the cook time. Use a Dutch oven or a heavy pan to weigh down the chicken instead of bricks.
• Ensure the chicken is very dry before cooking to achieve maximum crispiness.
• Use a meat thermometer to check doneness; chicken is safe and juicy at 160°F internal temperature.
• Parboil potatoes before grilling to ensure they cook evenly alongside the chicken.
• The bricks keep the chicken pressed for even cooking and prevent curling of the skin.

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Nutrition

• Serving Size: 1/4 of recipe (approx. 1 leg/thigh portion with potatoes)
• Calories: 480
• Sugar: 2g
• Sodium: 850mg
• Fat: 28g
• Saturated Fat: 6g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 42g
• Cholesterol: 120mg