Chicken Under a Brick
Oxmoor House
The weight of the bricks helps the chicken cook evenly, leaving the breast moist and juicy, while the legs cook fully. Marinating the chicken tenderizes the meat and also adds a pleasant tangy flavor.
Yield: 4 servings (serving size: about 4 ounces)
Recipe from
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
Other:
8 Hours
Nutritional Information
Amount per serving
- Calories: 290
- Calories from fat: 0.0%
- Fat: 10.5g
- Saturated fat: 2.1g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 3.5g
- Protein: 75g
- Carbohydrate: 4.7g
- Fiber: 0.0g
- Cholesterol: 253mg
- Iron: 4mg
- Sodium: 397mg
- Calcium: 44mg
Ingredients
- 1 (3 1/4-pound) whole chicken
- 1/2 cup light mayonnaise
- 1/3 cup cider vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon chopped fresh rosemary
- Cooking spray
Preparation
- 1. Remove backbone from chicken using kitchen shears. Combine mayonnaise and next 4 ingredients in a large heavy-duty zip-top plastic bag; add chicken. Seal and turn to coat. Marinate in refrigerator 8 hours, turning bag occasionally.
- 2. Remove chicken from marinade, and discard marinade. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan. Place 2 bricks wrapped in heavy-duty foil over chicken, pressing down to flatten. Cook 20 minutes; turn chicken over. Reposition bricks. Cook an additional 20 minutes or until chicken is done. Remove skin from chicken, and cut into quarters. Carve chicken.
- Serve with: Summer Succotash
Chicken Under a Brick Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Poultry
- PUBLICATION: Oxmoor House
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Health
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