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Salt Slab Chicken al Mattone

Photo: Brian Woodcock; Styling: Lindsey Lower
Hands-on time 15 mins
Total time 45 mins
Yield Serves 4 (serving size: 1 breast half)
Pollo al mattone (chicken grilled under a brick) is one of Italy's great gifts to global barbecue. The weight of the brick gives the chicken a crisp, compact texture. If you love the traditional version, wait until you taste it grilled under a salt slab, which seasons the chicken while it cooks. Himalayan pink salt slabs are available at most cookware shops or online at amazon.com. If you'd prefer to use a foil-wrapped brick instead, sprinkle the chicken with an additional 1/4 teaspoon salt.

Ingredients

  • 1 tablespoon finely chopped fresh rosemary
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon crushed red pepper
  • 3/8 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1 (12 x 8-inch) salt slab
  • Lemon wedges (optional)

Nutrition Information

  • calories 292
  • fat 14.8 g
  • satfat 2.4 g
  • monofat 8.7 g
  • polyfat 1.8 g
  • protein 36 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 109 mg
  • iron 1 mg
  • sodium 554 mg
  • calcium 15 mg

How to Make It

  1. Preheat grill to high heat.

  2. Combine first 7 ingredients in a small bowl, stirring with a whisk. Place chicken in a large zip-top plastic bag. Add juice mixture; seal bag. Turn bag to completely coat chicken. Refrigerate 20 minutes.

  3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Place salt slab on top of chicken; grill 5 minutes on each side or until chicken is done. Serve with lemon wedges, if desired.