Chicken Under a Brick

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 Oxmoor House

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


  • 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


  1. 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. 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.
  3. Serve with: Summer Succotash
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