Grilled Chicken Under A Brick with Rosemary and Garlic
A classic Italian-inspired technique that delivers incredibly crispy skin and juicy meat by flattening the bird and weighing it down during grilling. The weight ensures maximum contact with the hot grates, creating an irresistibly golden, crackling exterior while aromatic rosemary and garlic infuse the meat. Perfect for outdoor entertaining when you want restaurant-quality results with dramatic flair.
Ingredients
Instructions
- 1
Cut out the backbone with kitchen shears and discard, then crack the breast so the bird lays flat
- 2
Liberally apply oil to all sides of the bird
- 3
Rub in garlic powder, rosemary, lemon zest, and salt and pepper
- 4
Place bird skin side down on extremely hot, clean grill
- 5
Adjust heat so burners under chicken are on low while remaining burners stay on high
- 6
Place rosemary sprigs in the chest cavity of the bird
- 7
Place skillet or griddle on chicken, then place aluminum foil wrapped brick on top
- 8
Close lid and cook for 10 to 15 minutes until skin turns deep brown
- 9
Remove brick and griddle, then carefully flip bird using metal spatula and tongs
- 10
Place bird over hot area of grill, lower flame under bird and turn up other burners
- 11
Replace skillet and brick, close lid and cook for 15 to 20 minutes until thickest part of thigh reaches 165 degrees F
- 12
Place on platter, cover with foil and rest for minimum 10 minutes
Tips
Keep a spray bottle nearby to control flare-ups from dripping fat during the high-heat grilling process.
Wrap the brick in aluminum foil to prevent contamination and make cleanup easier.
Use an instant-read thermometer to ensure doneness rather than relying solely on cooking times.
Good to Know
Refrigerate cooked chicken for up to 3 days in airtight container.
Season chicken up to 24 hours ahead and refrigerate for deeper flavor.
Serve immediately after resting for crispiest skin, with simple sides like grilled vegetables.
Common Mistakes
Keep grill clean to avoid sticking and use adequate oil on bird surfaces
Monitor heat zones carefully to prevent burning while ensuring proper cooking
Substitutions
FAQ
Can I use this method without a brick?
Yes, use a heavy cast iron skillet or grill press, though a brick wrapped in foil provides ideal weight distribution.
What if my chicken skin tears when flipping?
Use a large metal spatula and tongs together, moving slowly and supporting the bird from multiple points during the turn.
How long can I keep the seasoned raw chicken?
Season and refrigerate for up to 24 hours maximum, as longer marinating can break down the meat texture.