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.
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 & 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)
Instructions
- 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.
- 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.
- 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.
- Season the Chicken: Sprinkle the remaining 2 tablespoons kosher salt evenly on both sides of the flattened chicken.
- 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.
- 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.
- Return Chicken and Potatoes to Pan: Place the chicken crispy skin side up on top of the potatoes in the skillet.
- Continue Cooking: Close the grill hood and cook for another 20 minutes, ensuring the chicken reaches an internal temperature of 160°F.
- 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.
- 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.
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.
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
