Grilled Chicken Under a Brick Recipe

Spatchcocked chicken: A whole chicken with the backbone removed, allowing it to be flattened for even cooking.

Olive oil: Used to coat the chicken, helping to crisp the skin and add flavor.

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a mild heat and depth of flavor.

Garlic: Provides a robust, aromatic flavor to the chicken.

Lemon juice: Adds a fresh, tangy brightness that complements the chicken.

When grilling spatchcocked chicken, ensure the skin is thoroughly dried with paper towels before applying the olive oil and seasonings. This helps achieve a crispy, golden-brown skin. Additionally, using a foil-wrapped brick not only presses the chicken for even cooking but also helps render the fat from the skin, enhancing the flavor and texture.

• whole spatchcocked chicken - Substitute with bone-in chicken thighs: Bone-in chicken thighs provide a similar juicy and flavorful result, and they cook evenly when grilled.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point, making it suitable for grilling, and it imparts a mild flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains, which can enhance the texture and flavor of the grilled chicken.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a milder, slightly different flavor profile that can complement the chicken well.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, providing a similar garlicky flavor.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, adding a fresh and tangy taste to the chicken.

• Allow the grilled chicken to cool completely before storing. This helps to prevent condensation, which can make the chicken soggy.
• Wrap the cooled chicken tightly in aluminum foil or plastic wrap to keep it fresh and prevent it from drying out.
• Place the wrapped chicken in an airtight container or a resealable plastic bag. This extra layer of protection helps to maintain the chicken's flavor and moisture.
• Store the chicken in the refrigerator if you plan to consume it within 3-4 days. The cold temperature slows down bacterial growth, keeping your chicken safe to eat.
• For longer storage, freeze the chicken. Place the wrapped chicken in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When ready to use, thaw the chicken in the refrigerator overnight. This slow thawing process helps to maintain the chicken's texture and flavor.
• Reheat the chicken gently to avoid drying it out. You can reheat it in the oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option. If reheating in the microwave, cover the chicken with a damp paper towel to retain moisture.
• For added flavor, brush the chicken with a bit of olive oil or lemon juice before reheating. This can help to revive the flavors and keep the chicken juicy.
• If you have leftover chicken, consider shredding it and using it in other dishes like salads, soups, or sandwiches. This not only prevents waste but also adds a delicious protein boost to your meals.

• Oven Reheating Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover grilled chicken on a baking sheet.
  3. Cover the chicken with aluminum foil to retain moisture.
  4. Heat in the oven for about 20 minutes or until the internal temperature reaches 165°F (75°C).
  5. Remove the foil for the last 5 minutes to crisp up the skin.

• Stovetop Reheating Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover grilled chicken in the skillet, skin-side down.
  4. Cover the skillet with a lid to trap the heat.
  5. Cook for about 5-7 minutes on each side, or until the chicken is heated through and the skin is crispy.

• Microwave Reheating Method:

  1. Place the leftover grilled chicken on a microwave-safe plate.
  2. Cover the chicken with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and continue heating in 30-second intervals until the chicken is warmed through.

• Air Fryer Reheating Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover grilled chicken in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. Remove once the chicken is heated through and the skin is crispy.

• Sous Vide Reheating Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the leftover grilled chicken in a vacuum-sealed bag or a resealable plastic bag with the air removed.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and, if desired, sear the chicken in a hot skillet for 1-2 minutes to crisp up the skin.

• Grill: A cooking device that provides the heat source for grilling the chicken.

• Foil-wrapped brick: A brick wrapped in aluminum foil used to press down the chicken for even cooking.

• Tongs: Used to flip the chicken on the grill safely.

• Meat thermometer: Essential for checking the internal temperature of the chicken to ensure it reaches 165°F (75°C).

• Cutting board: Provides a stable surface for spatchcocking the chicken and applying the rub.

• Chef's knife: Used for spatchcocking the chicken and mincing the garlic.

• Mixing bowl: Used to combine the olive oil, salt, pepper, garlic, and lemon juice for the rub.

• Basting brush: Helps to evenly apply the olive oil mixture onto the chicken.

• Aluminum foil: Used to wrap the brick to keep it clean and prevent direct contact with the chicken.

• Serving platter: A dish to place the grilled chicken on after it has rested.

Preheat the grill: Start preheating your grill while you prepare the chicken to save time.

Marinate in advance: Rub the chicken with olive oil, salt, pepper, garlic, and lemon juice the night before for a more flavorful dish and quicker prep.

Use a meat thermometer: Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (75°C) without overcooking.

Prepare sides ahead: While the chicken is grilling, prepare your side dishes to streamline your cooking process.