Home
Cooking Blog
Featured Recipe
Sauteing
Searing
Roasting
Grilling
Braising
Side Dishes
Salads and Breads
In The Oven
All Chocolate
Resources
Stock The Kitchen
Kitchen Utensils
Cooking Store
My Story
Contact Me
Cookbooks
Conversions
Market Basket
Substitutions
Roasting Times

Brick Grilled Chicken

Brick Grilled Chicken is a traditional Tuscan method of cooking. This technique provides a juicy, perfectly cooked chicken that is marinated in orange, lemon and lime juices with fresh herbs.

You might think using a brick is strange, but you will be pleasantly surprised at the results. If you don't have bricks, a cast-iron skillet will work. The bricks weigh down the chicken which results in an even, quick cooking with crispy skin. It is fantastic.

Brick Grilled Chicken:
Tuscon Style

Marinade:
3/4 cup orange juice
Juice of 2 limes
Juice of 2 lemons
Zest from 1 of the lemons
2 tbs extra virgin Olive Oil
1 tbs fresh chopped rosemary
1 tsp fresh chopped thyme
1 tsp fresh chopped sage
3 tsp kosher salt, divided
3 minced garlic cloves
2 chicken leg quarters
2 chicken breast quarters
1 orange, 4 slices
2 foil-wrapped bricks or cash-iron skillet

Dry Seasonings:
1 tsp black pepper
1 tsp paprika
1/2 tsp chile powder
2 tsp kosher salt

  • Prepared marinade ingredients, in a large bowl
    add juices, olive oil, 1 teaspoon salt, rosemary,
    thyme, sage and garlic; whisk to blend. Place
    chicken in a zip-lock bag, add marinade and seal
    the bag realsing all the air. Massage ingredients and
    place in refrigerator for at least 2 hours and up to one day.

  • After marinating, heat grill to medium heat. Oil
    grill rack by placing oil on paper towel and coat.
    Mix dry seasoning ingredients in a bowl, set aside.
    While grill is heating, remove chicken from marinade,
    place on paper towles to absorb excess liquid.
    Loosen skin from breast and leg quarts and place
    one orange slice under the skin. Season with
    dry seasoning mixture.

  • Place chicken skin side down on grill. Lay one
    leg and breast quarter next to each other, lay
    foil-wrapped brick on top, repeat with other 2 pieces.
    Cook covered for 20 minutes, watch for flair ups.
    Turn and cook covered for 15 minutes. Let chicken
    rest 10 minutes.


    • This is soooo good. This one will be a favorite once you
    try this tasty delight.





    Google
     
    Serve Sauteed Veggies with Brick Grilled Chicken


    footer for Brick Grilled Chicken page