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.

Yield: Serves 4 (serving size: 1 breast half)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • 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

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)

Preparation

  1. 1. Preheat grill to high heat.
  2. 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. 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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