Grilled Chicken Under a Brick

This recipe is for grilled chicken that has been cooked under a brick. This allows for even cooking and creates a crispy skin. I have found that this method results in juicy, flavorful chicken every time.

Ingredients

• 1 whole chicken (3 lb.), 2 cloves garlic (minced), 1 Tbsp. rosemary, 1 Tbsp. thyme, 1 lemon (zest only), 1 tsp. salt, 1 tsp. black pepper, and 1/4 cup olive oil.

Instructions

1. Preheat grill to medium-high heat.

2. Mix together garlic, rosemary, thyme, lemon zest, salt, pepper, and olive oil.

3. Slather chicken with mixture on both sides and under skin (if desired).

4. Grill chicken for 8 minutes per side with a brick pressed onto the top.

5. Remove from grill and let rest for a few minutes before slicing into serving pieces. Enjoy!

Nutrition Facts

• Calories: 190
• Fat: 11 g
• Saturated fat: 2.5 g
• Cholesterol: 73 mg
• Sodium: 505 mg
• Carbohydrates: 5 g
• Fiber: 0 g
• Protein 16 g

FAQs

Why is it called chicken under a brick?

The term “chicken under a brick” refers to a method of cooking chicken in which the bird is placed on top of a brick or other heavy object and roasted. This technique was purportedly invented by Roman soldiers, who would place their chickens on top of hot bricks to cook them. The weight of the brick helped to flatten the chicken, resulting in even cooking.

Today, chicken under a brick is still a popular cooking method, especially among home cooks and professional chefs alike. One benefit of this method is that it results in crispy skinned chicken with moist, juicy meat. Another advantage is that it’s relatively easy to do – all you need is a hot oven and a few simple ingredients.

If you’re interested in trying out this ancient cooking technique for yourself, there are plenty of recipes available online and in cookbooks.

What is the point of a chicken brick?

A chicken brick is a cooking device that allows you to cook meats naturally in their own juices, with more of the essential nutrients and vitamins retained. Food browns in the chicken brick, even with the lid on. This provides a healthier way to cook meats, as there is no need for any added fats. Chicken bricks are often used in regional cuisine, as they allow for dishes unique to a specific culture or geographic region to be created.

How do you cook meat by burying it?

The ground oven is a method of cooking meat by burying it. A fire is first made to heat the rocks. Once the rocks are hot enough, the meat and vegetables are put into the hole, poles are laid across the hole, and the whole is covered with sacking and then buried using the earth from the hole.

This method of cooking has several advantages. First, it makes use of already-hot rocks, which helps to cook the food more evenly. Second, it allows for slow cooking over an extended period of time, which results in tender, juicy meat. Finally, it keeps in all of the natural flavors of the food since there is no need to add any additional fats or oils.

To ensure that your ground oven cooks your food properly, there are a few things to keep in mind. First, make sure that you bury your food deep enough so that it will be completely covered by earth when you are finished – this will help to trap in all of the heat. Second, try to build your fire close to where you plan on digging your hole so that you can easily transfer hot rocks into it as needed.

Can you cook a chicken underground?

Yes, you can cook a chicken underground. This cooking method is called “chicken in a hole” and is popular in Botswana. To cook a chicken this way, you’ll need to dig a pit and line it with cabbage leaves and aluminium foil. Then, add hot coals to the pit to help the chicken cook evenly. The chicken will be cooked through after several hours underground.