Lemon & Herb Grilled Chicken Under Brick
This delightful Lemon & Herb Grilled Chicken Under Brick recipe offers an unforgettable dining experience with its perfect balance of crispy skin and juicy meat. Inspired by the traditional Tuscan method, this dish is not only visually impressive but also tantalizing to your taste buds. The key to achieving that mouthwatering crispiness lies in the use of bricks, which gently presses the chicken against the grill, allowing the skin to caramelize beautifully. Brightened by fresh lemon juice and zesty herbs, the marinated chicken infuses every bite with vibrant flavors. Serve it with grilled lemon wedges for an extra burst of citrus happiness, making this dish an excellent centerpiece for any gathering or special occasion.
N/A
Servings
300
Calories
11
Ingredients
Ingredients
olive oil
1/4 cup (none)
fresh lemon juice
1/4 cup (juiced)
finely grated lemon zest
1 tablespoon (zested)
finely grated lemon zest
2 teaspoons (zested)
garlic cloves
10 (finely chopped)
fresh rosemary leaves
4 tablespoons (chopped)
whole chickens
2 (about 3 pounds each) (skin removed and butterflied)
flat leaf parsley
3 tablespoons (finely chopped)
kosher salt
1 1/4 teaspoons (none)
fresh ground black pepper
1 1/4 teaspoons (none)
grilled lemon wedge
to serve (see recipe for grilled lemons)
Instructions
1
In a large baking dish, whisk together olive oil, fresh lemon juice, 1 tablespoon of finely grated lemon zest, 6 chopped garlic cloves, and 3 tablespoons of chopped fresh rosemary.
2
Carefully add the butterflied chickens to the marinade, ensuring they are fully coated. Cover the dish and refrigerate to marinate for at least 1 hour, or up to 8 hours for maximum flavor.
3
While the chicken is marinating, combine the flat-leaf parsley with the remaining 2 teaspoons of lemon zest, 4 cloves of garlic (finely chopped), 1 tablespoon of rosemary, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl. Stir and set aside for garnish.
4
Preheat your grill to a medium heat. Wrap 4 bricks with aluminum foil and set them aside.
5
Remove the marinated chickens from the fridge. Shake off the excess marinade and season both sides with the remaining 1 teaspoon of kosher salt and 1 teaspoon of black pepper.
6
Place the chickens on the grill, breast side down, and position 2 bricks on top of each chicken. Grill for 8 to 10 minutes, then carefully turn the chickens over and replace the bricks. Cover the grill and continue cooking for another 8 to 10 minutes or until the internal temperature reaches 160 to 170 degrees Fahrenheit.
7
Once cooked, transfer the chickens to a cutting board and let them rest for 10 minutes to allow the juices to redistribute.
8
Cut the chickens into quarters and sprinkle with the prepared lemon and herb mixture. Serve with grilled lemon wedges on the side for an extra burst of flavor.
Nutrition Information
18g
Fat
1g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon & Herb Grilled Chicken Under Brick?
It is a Tuscan-inspired dish where whole butterflied chickens are weighted down with foil-wrapped bricks on a grill to ensure extra crispy skin and juicy meat.
Why are bricks used in this recipe?
The bricks press the chicken flat against the grill grates, which promotes even cooking and helps the skin caramelize beautifully for maximum crispiness.
How long should I marinate the chicken?
The chicken should marinate for at least 1 hour, but you can leave it for up to 8 hours for the best flavor infusion.
What is the recommended grill temperature?
Preheat your grill to a medium heat to ensure the chicken cooks through without burning the skin.
How many bricks do I need for this recipe?
You will need 4 bricks, with 2 placed on each of the two chickens.
Should the bricks be prepared in a specific way?
Yes, you should wrap the bricks in aluminum foil before placing them on the chicken for hygiene and safety.
What is the target internal temperature for the chicken?
The chicken is done when the internal temperature reaches between 160 and 170 degrees Fahrenheit.
How long do I cook the chicken on each side?
Grill the chicken for 8 to 10 minutes on the breast side, then flip and grill for another 8 to 10 minutes.
Why is it important to let the chicken rest?
Resting the chicken for 10 minutes after grilling allows the juices to redistribute, ensuring the meat stays moist and tender when cut.
What are the primary herbs used in this recipe?
The recipe features fresh rosemary and flat-leaf parsley as the primary herbs.
How many garlic cloves are used in total?
A total of 10 garlic cloves are used: 6 for the marinade and 4 for the herb garnish.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much protein is in this dish?
This recipe provides 27g of protein per serving.
Is this a low-carb recipe?
Yes, with only 1g of carbohydrates per serving, it is a very low-carb option.
What amount of fat is in a serving?
There are 18g of fat per serving.
What kind of chicken should I buy?
The recipe calls for 2 whole chickens, approximately 3 pounds each, that have been butterflied.
What does butterflied chicken mean?
Butterflying (or spatchcocking) involves removing the backbone so the chicken can be opened like a book and laid flat on the grill.
How much olive oil is needed for the marinade?
You will need 1/4 cup of olive oil for the marinade.
How much lemon juice is used?
The recipe requires 1/4 cup of fresh lemon juice.
What should I serve with the chicken?
It is recommended to serve the chicken with grilled lemon wedges and the prepared fresh herb garnish.
How much salt and pepper is used?
The recipe uses 1 1/4 teaspoons each of kosher salt and fresh ground black pepper.
Can I use dried herbs instead of fresh?
While fresh herbs provide the best vibrant flavor for this specific recipe, you could use dried rosemary in a smaller quantity if necessary.
What kind of parsley is used?
The recipe specifically calls for flat-leaf parsley, also known as Italian parsley.
Is lemon zest used in both the marinade and garnish?
Yes, 1 tablespoon is used in the marinade and 2 teaspoons are reserved for the final herb garnish.
How should the chicken be cut for serving?
The chickens should be cut into quarters before being sprinkled with the lemon and herb mixture.
Does this recipe require the grill to be covered?
Yes, the grill should be covered during the second half of the cooking process after the chickens have been flipped.
What makes the chicken skin crispy?
The combination of the olive oil marinade and the pressure from the bricks ensures a thin, crispy, and caramelized skin.
Can I make this recipe for a large group?
Yes, it is an excellent centerpiece for gatherings as it yields two whole chickens and looks impressive.
What is the total number of ingredients?
There are 11 ingredients listed for this recipe.
What flavor profile can I expect?
Expect a vibrant, citrusy, and savory flavor profile with strong notes of garlic and fresh rosemary.