Crispy Chicken Under a Brick is chicken seared and pressed on the grill under a heavy weight, creating chicken that is crunchy on the outside with tender juices inside.
My friends laugh when they hear that this dish is called Crispy Chicken Under A Brick. How quickly the laughter stops when they dive in to gobble up this incredibly crispy and juicy chicken. The crisp comes from the chicken being seared on the grill under a weight, while the even cooking keeps the juices inside. At my house, we call this Chicken Under a Skillet, because I use a cast-iron skillet instead of a brick as the weight. Works perfectly!
There is a little process involved in making this dish. The whole chicken must have the backbone removed, allowing it to be flattened for cooking. This is called a fun and giggle worthy word….spatchcocking. For help on how to remove the backbone, check out Fine Cookings “Butterfly A Chicken” video. Jennifer Armentrout makes it look so easy!
So, now that your chicken has no backbone, let’s get started!Print
Chicken cooked under a brick results in crispy and juicy meat. Serve with your favorite summer vegetables made alongside on the grill. A cast-iron skillet is a good substitute for the brick.
- 1 Whole Chicken, backbone removed
- 1/2 cup Italian Salad Dressing
- 1 Tablespoon minced garlic
- 1/2 teaspoon Old Bay seasoning
- Juice of 1/2 lime
- Marinade the Chicken
- In a small bowl, mix Italian Dressing, Garlic, Old Bay Seasoning and lime juice. Place whole chicken into a large ziplock bag, pour the marinade over the chicken. Seal the bag and work marinade around to evenly distribute marinade over the ckicken.
- Place the ziplock bag on a plate and refrigerate overnight or at least 8 hours.
- To Grill the Chicken
- Chicken will be grilled using the indirect heat method. Heat one side of the grill to medium hot. When the gas grill or coals are ready, brush grill rack lightly with oil on the side NOT under direct heat. Place the chicken, skin side down, on the unheated side of the grill. Place skillet or foiled wrapped brick on top of the chicken to flatten. Grill for 25-30 minutes, and until skin is golden brown.
- Remove skillet and turn chicken over onto the direct heat side of the grill. Grill another 25-30 minutes. (you do not use the skillet or brick for this step)
- Chicken is done when a meat thermometer reads at least 160 degrees when placed in the thickest meaty part of the chicken.
- Remove from the grill, cover with foil and rest for 5 minutes. Cut into serving size pieces and enjoy.
Set aside or freeze the backbone to make a soup or chicken stock.