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–+ servings

Crispy Chicken Under a Brick

285kcal
5 from 1 vote
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Prep 8 hours
Cook 1 hour
Total 9 hours
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.
Servings 6
Course Dinner
Cuisine American

Ingredients

  • 3 pound Whole Chicken backbone removed
  • 1/2 cup Italian Salad Dressing
  • 1 tbsp minced garlic
  • 1/2 tsp Old Bay seasoning
  • 2 tbsp lime juice 1/2 lime

Instructions

Marinade the Chicken
  1. 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.
  2. Place the ziplock bag on a plate and refrigerate overnight or at least 8 hours.
Grill the Chicken
  1. Heat one side only of grill to medium-high: leave one side of burners off for Gas, or rake hot coals to one side of charcoal grill. When grill is hot, brush grill rack lightly with oil on the side NOT over direct heat.
  2. 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.
  3. 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)
  4. Chicken is done when a meat thermometer reads at least 165°F when placed in the thickest meaty part of the chicken.
  5. Remove from the grill, cover with foil and rest for 5 minutes. Cut into serving size pieces and enjoy.

Nutrition

Calories285kcalCarbohydrates3gProtein20gFat21gSaturated Fat5gCholesterol82mgSodium271mgPotassium222mgSugar2gVitamin A152IUVitamin C4mgCalcium17mgIron1mg

Notes

Set aside or freeze the backbone to make a soup or chicken stock.

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