Brick Chicken is my favorite chicken recipe to make on the grill. It’s super tasty and relatively easy. While it’s not cookbook project recipe it’s so yummy I thought I would share!
So it was a pretty crazy weekend. We are finally replacing our fence, which was pretty dilapidated. We hired a “crew” to take out the old fence and set the post holes. (Crew is in quotes because you could not have thought up a better cast of characters.) They worked hard and slow but their posts were level and straight and we now have stories to tell for a long time to come.
In addition to the fence it was Art in the Park in Windsor! Art in the Park is an art fest which occurs the first weekend of June every year at Willistead Manor in Walkerville. Traditionally it rains for Art in the Park, like every year, but luckily this year it did not – the fence gods were smiling on us!! My mom comes every year for Art in the Park and this year some friends from Chicago, Di and Jeff, came as well. They were all staying with us and because I had the foresight to know it would be a busy weekend, I picked an easy recipe to grill that night for dinner – BRICK CHICKEN!!!
The recipe is adapted from Food and Wine.
Ingredients for Brick Chicken
- 2 whole chickens (weighing about 3 lbs each)
- 1 TB fresh lemon juice
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp crushed red pepper
- 1/4 cup extra-virgin light olive oil
Here’s how to make it:
- The night before or morning of mix all the ingredients together except for the chicken and set aside.
- Take each chicken and cut the backbone out from them. Then flip over and lay flat on a rimmed baking sheet or roasting pan and cut a few gashes into the flesh.
- Then take the marinade and rub over the chickens. Refrigerate.
- Remove chicken from the refrigerator an hour before you are ready to cook. Then cover 2 bricks with foil, light grill to medium heat.
- Place the chickens on the grill skin side down and cover each chicken with a foil covered brick. Cook for about 15 minutes, reduce heat to low, flip the chickens and cover again with a brick and cook for about 25 minutes (or until chicken is done).
- Remove the chickens and let them rest for 15 minutes on a cutting board covered with foil. Take this time to make a side dish – I grilled some veggies.
- Once rested cut up the chicken and serve!
We had a nice dinner on the deck, well Matt was still working on the fence so he grabbed a leg and ate it while he worked. Elaine (Matt’s mom, also known as Lasagna) joined us as well. She had been selling her paintings all day at Art in the Park, check out her art here. And Al and Ivan – other Kildare House (a bar a block away we spend way too much money at) regulars turned friends, stopped by as well. I served the chicken with grilled veggies and an orzo pasta salad.
It ended up being a really fun night complete with a fire in our chiminea. Ivan took charge of the fire telling us when was 6 years old he had burned down a house on his grandparent’s property – so we clearly had a professional manning the fire.
The verdict: I’ve already shared my love for this recipe so for the verdict I turned to Al. Al’s verdict: It’s good chicken. And that is as much as Al cared to evaluate but knowing Al it is actually a pretty positive review of the chicken.
Try it and tell me what you think!