THE RECIPE JOURNAL · Main Course
Chicken Grilled Under a Brick
This recipe brings a deliciously crispy skin and juicy meat by pressing the chicken under a brick while it cooks. It’s a simple technique that delivers impressive flavor and perfectly cooked chicken every time.
FROM THE KITCHEN • Chicken Grilled Under a Brick
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chicken Tortilla Rolls
Something delicious to watch next.
01
Step 1
Start by placing the chicken breast-side down on a cutting board. Using kitchen shears, cut out the backbone and about an inch of the breastbone. Trim off the wing tips and any large pockets of fat near the tail. Flip the chicken over and press down firmly with the heel of your hand to flatten it a bit. Rub the skin with a little oil, then season lightly with salt and pepper.
02
Step 2
Next, tear off two pieces of heavy-duty aluminum foil, about 20 inches long each, and wrap a brick in each piece with the shiny side out. Lightly oil your grill grates and place the wrapped bricks on the grill. Preheat everything to around 400°F (200°C) and keep it there until the bricks are hot.
03
Step 3
Turn off the middle burner so you have indirect heat, then place the chicken flesh-side down right over that spot. Carefully set the bricks on top of the chicken and close the grill lid. Let it cook like this for about 40 minutes.
04
Step 4
After that, take off the bricks, flip the chicken over, and keep grilling for another 5 to 10 minutes until the skin is nice and crispy. Use a meat thermometer to check the thickest part near the bone—it should read 165°F (74°C). Once it’s done, take the chicken off the grill and let it rest for about 10 minutes before carving.
Why you’ll love it
This method creates incredibly juicy and tender chicken with crispy skin. Pressing the chicken under a brick ensures even cooking and adds a beautiful char. It’s a simple technique that brings out rich, smoky flavors without needing fancy equipment.
How to serve
Serve with a fresh green salad or roasted vegetables for a balanced meal. A squeeze of lemon or a drizzle of chimichurri sauce adds brightness that complements the smoky flavor. Crusty bread or a simple grain like rice also pairs well.
Storage & leftovers
Let the chicken cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain crisp skin and juicy meat.
