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Chicken Under a Brick

5 September 2008 No Comment

An Italian specialty, especially good when prepared on the grill. This requires some heavy object to weigh the chicken down. A cast-iron frying pan, or several bricks placed on top of an old jelly-roll pan, works well.


4 servings


  • 1 small chicken, cut in half down the breastbone, and pounded fairly flat (approx 3 lbs.)
  • Juice of 1 lemon
  • 1 clove of garlic, crushed
  • Fresh rosemary, chopped
  • 3-4 tbsp. olive oil
  • salt
  • pepper


Rub the chicken with all ingredients and let marinate for several hours. Heat the grill until medium-hot (you should be able to hold your hand 5 in” above the grill for 3 sec).

Place chicken, skin side down, and add weight. Cover grill. Grill until dark grill marks appear, approx. 12 minutes. Turn skin side up, re-apply weight and cover, and grill until juices run clear, approx. 15 minutes more.

Let rest 10 to 15 minutes before serving.

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