Italian · Dinner
Grilled Chicken Under a Brick
Bone-in chicken leg quarter flattened and grilled skin-side down under a weighted foil-wrapped brick, producing shattered crispy skin and juicy meat. Seasoned with garlic, rosemary, lemon and olive oil, this Tuscan-style pollo al mattone is finished with fresh lemon and a brief rest.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
395Calories
41gProtein
24.3gFat
2.6gCarbs
0.5gSugar
0.7gFiber
940mgSodium
227mgChol
6.6gSat Fat
448mgPotassium
38mgCalcium
2.1mgIron
0.7mcgVitamin B12
10mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Pat chicken leg quarter dry with paper towels. Flatten skin-side up by cutting along backbone edges and pressing firmly on breastbone until even. Rub all over with olive oil, garlic, rosemary, lemon zest, salt and black pepper. Let sit room temperature 45 minutes.
2
Wrap a brick tightly in two layers of aluminum foil. Preheat grill to medium-high heat (400-425°F) with one indirect zone.
3
Grill chicken skin-side down on hot grate over direct heat at 400-425°F. Set foil-wrapped brick on top and press flat. Grill 15-18 minutes undisturbed until skin is deep golden and releases easily from grate.
4
Remove brick, flip chicken to skin-side up, move to indirect heat side, cover, and cook 12-15 minutes over medium heat until thermometer at thickest thigh reads 165°F.
5
Plate
Transfer chicken skin-side up to a plate, squeeze lemon wedge over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, 1 bone-in chicken leg quarter, skin on chicken leg quarter
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 11 lemon, zested and cut into wedges
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper, freshly ground
