Grilled Chicken Under a Brick | Tender, Golden and Juicy
(0)
55 min
Under an hour
Sezamo
Pui la cărămidă fript tradițional pe grătar: despicat, aplatizat și presat pentru o piele extrem de crocantă și o carne aromată cu mujdei de usturoi, cimbru și boia dulce.
Ingredients
Preparation method
Preparing and marinating the chicken
Place the chicken on a cutting board breast side down. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it. Turn the chicken breast side up and press down firmly with the palms of your hands on the breastbone until it flattens completely (spatchcock technique).
In a bowl, crush 4 garlic cloves and mix them with 25 ml of sunflower oil, dried thyme, sweet paprika, half a teaspoon of table salt, and ground black pepper. Thoroughly massage the chicken on both sides with this flavorful marinade and leave it to marinate for at least 30 minutes at room temperature.
Grilling under the brick
Heat the charcoal grill to medium-low heat. Brush the clean grate with a little sunflower oil. Wrap a clean brick or a cast-iron weight in 2-3 layers of heavy-duty aluminum foil.
Chef's tip
The secret to the famous brick chicken is the constant pressure from the weight, which maintains direct contact with the grate and ensures an evenly crispy skin without drying out the breast or thighs.
If the coals are too hot and dripping fat causes flare-ups, move the chicken toward the edge of the grill (indirect heat) to prevent burning the flavorful skin.
15 min
Under an hour
