By: Chef Ben Davis
Chicken under a Brick (Roasted or Grilled)
whole chicken, 4-6 lbs, spatchcocked
½ cup extra virgin olive oil
Juice and zest of 1 lemon
1 tbsp chopped rosemary
1 tbsp chopped oregano
6 cloves garlic, peeled and chopped
1 tsp red chili flakes
1-2 tbsp Searing seasoning
Olive oil for the grill or roasting pan
1 Large brick or stone, cast iron skillet, or Chicken press weight
1. The night before you want to serve the chicken, place the flattened chicken onto a rack over a tray and season heavily on both sides with kosher salt and freshly ground black pepper. Place in the refrigerator uncovered and allow to sit overnight.
2. The next day, combine the oil, lemon juice, and zest, herbs, garlic, and chili flakes in a small bowl and stir well.
3. Place the chicken in a deep pan and pour the marinade over the chicken and use your hands to work the marinade over the entire surface of the chicken, turn so the chicken is skin side up. Cover and refrigerate the chicken for at least 3 hours or up to 8.
4. When ready to cook the chicken remove it from the marinade and scrape off as much of the excess marinade as possible.
5. For the grill, Wrap the brick or stone in a double layer of aluminum foil and place it on the grill, do the same for the cast iron skillet or chicken weight, then preheat the grill for at least 15 minutes on high flame with the lid closed. When the grill is preheated, reduce the heat in the section where you will cook the chicken to a medium flame. Place the chicken, skin side down on the medium-hot section, and place the hot brick, stone, pan, or weight across the chicken so it is evenly weighting the breasts and thighs. Close the lid and cook the chicken without turning until an instant-read thermometer inserted in the thickest part of the breast registers between 145-150F. Remove the brick and then take the chicken off the grill. Rest on a platter for 5 minutes before carving.
6. For the oven, Wrap the brick or stone in a double layer of aluminum foil and place in a large roasting pan, then preheat the Wolf M or E Series oven to 475F in Roast mode. Do the same for a cast-iron skillet or chicken weight. When the oven is preheated, remove the pan with the weight from the oven and drizzle a small amount of oil on the bottom of the pan. Place the chicken skin side down in the hot pan and place the hot brick, stone, pan, or weight across the chicken so it is evenly weighting the breasts and thighs. Insert the probe into the thickest part of the breast and set the internal temperature to 147F. Cook until the probe reaches the set temperature then remove carefully from the oven, transfer the chicken to a platter, and rest for 5 minutes before carving.
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