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Grill Tonight: Citrus Chicken Under a Brick

Butterflied chicken weighted down by a brick is a traditional Tuscan method that results in quick cooking and crispy skin. If you don't have a grill you can do this in a skillet. If you don't have a grill or a brick, you can even enlist two skillets. One to cook the chicken, the other to press it down.

And for more ideas and links on how to butterfly (or spatchcock) a chicken like this, check out this post: Word of Mouth: Spatchcock. You can also ask the butcher to butterfly the chicken for you.

• Grilled Citrus Chicken Under A Brick

Previous Grill Recipe of the Day: Pancetta-Wrapped Asparagus

(Image: Tom Schierlitz for Bon Appétit)

Comments (2)

i made this last week it was outstanding!! do watch the chicken tho, as the skin does crisp up really fast...

http://blog.jenniesaysrelax.com/2008/07/18/chicken-under-a-brick-w-rosemaryskewered-potatoes.aspx

posted by jenniewk on July 26th 2008 at 5:22am
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Well, I gave this recipe a shot this past weekend, and here's what I found to be true. Spatchcocking was very easy after I read step-by-step how to do it - I think anyone could do this on the first try! The marinade was lovely and added a beautiful flavor to the chicken. However, bird stuck horribly to the grill and made quite a mess. And frankly, the bricks were nearly pointless. I understand the principle of why one would do this, but it just didn't really work in our case. Not to mention, they were very hard to keep from sliding off the bird! All in all, putzy but very tasty results.

posted by Dizastress on July 28th 2008 at 5:32am
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