Photo: Brian Woodcock; Styling: Lindsey Lower
Hands-on Time
15 Mins
Total Time
45 Mins
Serves 4 (serving size: 1 breast half)

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.

How to Make It

Step 1

Preheat grill to high heat.

Step 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.

Step 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.

You May Like

Ratings & Reviews

Sully62's Review

July 12, 2014

BHBlueDevil's Review

August 28, 2014
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 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.