Image of Bricked Chicken Recipe

Bricked Chicken Recipe

Image of 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.
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 35 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 2


  • 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


  1. Wash chicken, pat it dry and remove any giblets from cavity.
  2. Turn chicken over and cut along each side of the backbone with a pair of kitchen shears.
  3. Remove backbone and discard (or save for soup).
  4. Trim off excess fat.
  5. 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.
  6. Add lemon juice, lemon slices, 4 tablespoons of oil and Chicken Grilling Blend to a large sealable bag.
  7. Swish mixture around to combine thoroughly, then add chicken.
  8. Seal bag and massage so that marinade coats the entire chicken.
  9. Refrigerate and allow to marinate for 2 to 4 hours.
  10. Preheat oven to 425 degrees.
  11. 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.
  12. Add remaining 2 tablespoons of oil.
  13. Remove chicken from marinade and place skin-side down in pan. Discard remaining marinade.
  14. Set bricks over top of chicken.
  15. Reduce heat to medium-low and cook for approximately 15 minutes, or until skin is nicely browned.
  16. Remove bricks. Using a spatula, flip chicken and place pan in oven for approximately 15 more minutes or until chicken is cooked throughout.
  17. To test for doneness, insert a meat thermometer in the thickest section of the thigh. It should register at least 165 degrees.
  18. If you do not have a thermometer, prick the thigh section with a sharp knife. The chicken is cooked if the juices run clear.