Marinated Chicken Cooked Under a Brick

Name: Marinated Chicken Cooked Under a Brick
Yield: 4 servings (serving size: about 4 ounces)
Ingredients: ¼ cup chopped shallots; 1 tablespoon chopped fresh rosemary; 1 teaspoon grated lemon rind; 3 tablespoons fresh lemon juice; 2 tablespoons balsamic vinegar; 2 tablespoons honey; 1 tablespoon Dijon mustard; 1 tablespoon olive oil; 2 teaspoons chopped fresh thyme; 2 teaspoons low-sodium soy sauce; 6 garlic cloves, minced; 1 (4-pound) whole chicken; Cooking spray; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper

3 Ratings
3 Reviews

The weight of foil-covered bricks helps the chicken cook evenly, leaving the breast moist and tender while the legs cook fully. We paired this Tuscan specialty with Red and Yellow Pepper Gratin. You can also serve it with a side of pasta tossed with chopped fresh rosemary and thyme.

By David Bonom

Recipe by Cooking Light June 2007

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:

4 servings (serving size: about 4 ounces)

Nutrition Info

Directions

Step 1
Combine the first 11 ingredients in a 13 x 9-inch baking dish.

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Step 2
Remove and discard giblets and neck from chicken. Trim excess fat. With a sharp knife or kitchen shears, remove the wings at the first joint; discard wings. Split chicken in half lengthwise. Remove and discard skin; pierce entire surface of chicken with a fork. Place chicken in the dish, turning to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
Step 3
Remove chicken from dish; discard marinade. Coat chicken with cooking spray; sprinkle chicken evenly with salt and pepper.
Step 4
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 400°.
Step 5
Wrap 2 bricks with aluminum foil. Place chicken, breast side down, on grill rack coated with cooking spray on unheated side. Place 1 prepared brick on each chicken half. Cover and grill 1 hour or until a thermometer inserted into the thickest part of the thigh registers 165°. Carefully remove hot bricks; remove chicken from grill. Let chicken stand 5 minutes. Carve chicken.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

247 calories; calories from fat 36%; fat 9.8g; saturated fat 2.6g; mono fat 3.8g; poly fat 2.2g; protein 35.6g; carbohydrates 1.7g; fiber 0.1g; cholesterol 106mg; iron 1.8mg; sodium 420mg; calcium 20mg.

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myrecipestest

04/27/2011

Nice Recipe :)

VeronicaClarke

11/21/2009

I thought the marinade was great. Didn't use a brick, just cooked it in our big green egg. Very moist and great with the red and yellow pepper gratin.

KLStorck

06/19/2009

The marinade I thought was just 'ok'. An average marinade, nothing to write home about. Prepping the chicken was a lot of messy work but would have been worth it for a really good recipe. My chicken was not done in the hour time frame and ended up finishing it in the oven. All in all it was an 'ok' grilled chicken, but I'd try something else before I make this again.

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Marinated Chicken Cooked Under a Brick

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (3)

All Reviews for Marinated Chicken Cooked Under a Brick

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Marinated Chicken Cooked Under a Brick

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (3)

All Reviews for Marinated Chicken Cooked Under a Brick