Grilled Tuscan-Style Chicken Under a Brick

Grilled Tuscan-Style Chicken Under a Brick

Serves 4 to 6

This technique provides a juicy, perfectly cooked chicken with crispy skin. The smoky grill flavor and the bright taste of fresh herbs combine to make this the perfect dish for a casual summer patio meal. Ask a Meat Department Team Member to split the chicken in half, so it lies flat but is still intact. Serve with a light pasta salad with lots of fresh herbs and sliced summer tomatoes.

  • 1 (3- to 4-pound) chicken, halved but still intact so that it lies flat
  • 1/4 cup extra virgin olive oil
  • 6 tablespoons chopped fresh herbs (such as rosemary, thyme, oregano and marjoram)
  • 5 cloves garlic, chopped
  • Salt and pepper, to taste
  • Lemon wedges, for garnish
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Rub chicken all over with oil, herbs, garlic, and salt and pepper. Transfer to a wide, shallow dish, cover, and refrigerate for at least 5 hours or overnight.

Drain excess marinade from the chicken and arrange, skin side down, on a grill over a medium low fire (you should be able to hold your hand over the flame for 5—6 seconds). Immediately place two heavy bricks wrapped in foil or a weighted cast iron pan over the chicken. Close the lid of the grill and cook for about 15 minutes. When the skin is crispy and golden, flip chicken and cook on the other side for 15 to 20 minutes, until juices run clear when pierced with a knife or a meat thermometer registers 180°F. Serve chicken with wedges of lemon on the side.

Nutritional Info: 
Per Serving:660 calories (370 from fat), 41g total fat, 10g saturated fat, 205mg cholesterol, 430mg sodium, 2g carbohydrate (0g dietary fiber, 0g sugar), 67g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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