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Bricked Chicken Recipe
- The secret to moist chicken with a golden brown crust is cooking with bricks. Marinate with Chicken Grilling Blend and lemon, then let the grill-and-brick combo do the rest.
Cook Time: 35 Minutes
- 3 tbsp Chicken Grilling Blend
- 6 tbsp olive oil
- 4 tbsp fresh lemon juice
- 2 standard building bricks, wrapped in aluminum foil
- 1 sliced lemon
- 3 1/2-lb whole roasting chicken
- Wash chicken, pat it dry and remove any giblets from cavity.
- Turn chicken over and cut along each side of the backbone with a pair of kitchen shears.
- Remove backbone and discard (or save for soup).
- Trim off excess fat.
- Spread chicken out on a flat solid surface and press down heavily on the breastbone with the palm of your hand or the bottom of a skillet to flatten the rib cage.
- Add lemon juice, lemon slices, 4 tablespoons of oil and Chicken Grilling Blend to a large sealable bag.
- Swish mixture around to combine thoroughly, then add chicken.
- Seal bag and massage so that marinade coats the entire chicken.
- Refrigerate and allow to marinate for 2 to 4 hours.
- Preheat oven to 425 degrees.
- Heat a large (ideally 12-inch) well-seasoned cast-iron skillet or heavy oven-proof nonstick frying pan over medium high heat on the stove burner.
- Add remaining 2 tablespoons of oil.
- Remove chicken from marinade and place skin-side down in pan. Discard remaining marinade.
- Set bricks over top of chicken.
- Reduce heat to medium-low and cook for approximately 15 minutes, or until skin is nicely browned.
- Remove bricks. Using a spatula, flip chicken and place pan in oven for approximately 15 more minutes or until chicken is cooked throughout.
- To test for doneness, insert a meat thermometer in the thickest section of the thigh. It should register at least 165 degrees.
- If you do not have a thermometer, prick the thigh section with a sharp knife. The chicken is cooked if the juices run clear.