Salt Slab Chicken al Mattone

Photo: Brian Woodcock; Styling: Lindsey Lower
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 If you'd prefer to use a foil-wrapped brick instead, sprinkle the chicken with an additional 1/4 teaspoon salt.


Serves 4 (serving size: 1 breast half)

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 45 Minutes

Nutritional 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


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)


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.


Steven Raichlen,

July 2014
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