I am disappointed in this recipe because salt slabs are very expensive. My local Fresh Market does not carry the slabs and so I would have to order from Amazon.com. The shipping cost is exorbitant due to the weight. This is not a recipe for people trying to live within their means. Especially since the salt slabs are not used daily.
Salt Slab Chicken al Mattone
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.
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Total: 45 Minutes
- Calories: 292
- Fat: 14.8g
- Saturated fat: 2.4g
- Monounsaturated fat: 8.7g
- Polyunsaturated fat: 1.8g
- Protein: 36g
- Carbohydrate: 2g
- Fiber: 0.0g
- Cholesterol: 109mg
- Iron: 1mg
- Sodium: 554mg
- Calcium: 15mg
- 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.
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