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.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary

prep:
5 mins
cook:
40 mins
additional:
8 hrs
total:
8 hrs 45 mins
Yield:
4 servings (serving size: about 4 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Serve with: Summer Succotash

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

290 calories; calories from fat 0%; fat 10.5g; saturated fat 2.1g; mono fat 4.7g; poly fat 3.5g; protein 75g; carbohydrates 4.7g; fiber 0g; cholesterol 253mg; iron 4mg; sodium 397mg; calcium 44mg.
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