Crispy Grilled Brick Chicken
I’m so excited to share this brand new Brick Chicken recipe with Cooks Venture! It’s something totally different than we’ve done before that you are going to love. It’s perfect for keeping the heat out of the kitchen throughout the summer, and you’ll have a delicious dinner ready in an hour!
How to Make Brick Chicken
Brick Chicken is an easy recipe to make, but it requires a bit of finesse. While your grill and pan pre-heat, make a delicious marinade with lemon juice, olive oil, red wine vinegar, garlic clove, oregano, kosher salt, Dijon mustard, and ground black pepper, and set aside. Then dry and flatten your Cooks Venture Spatchcock Chicken. This will ensure you get a lovely and crispy final product!
Salt the chicken and add it to the pan skin side down. Now here’s the fun part: place two or three bricks wrapped in foil right on top of the chicken! This fun trick helps get that skin super crispy and even. After about 20 minutes when the skin is crispy, remove the bricks, flip the chicken, and add in your parboiled potatoes to the pan with a few tablespoons of the marinade.
Remove the chicken when it is cooked through, and continue cooking the potatoes until golden brown and crispy. Once they’re done, you are ready to serve. Add the Brick Chicken and potatoes to your favorite platter with the extra marinade and enjoy!
What Chicken You Need
For Brick Chicken, it is crucial to do a spatchcock chicken. You need the chicken to flatten in order to cook properly. While you might be able to go to your butcher and wait in line for them to hopefully spatchcock a chicken for you, I can do you one better in both ease and flavor! I have absolutely fallen in love with Cooks Venture chicken. It is truly the most delicious chicken I’ve ever had, and it’s all to do with the breed and growth process.
While 99% of chicken comes from two breeds that are grown for speed and size (A.K.A. sacrificing flavor), Cooks Venture chicken is pasture-raised, heritage breed, non-GMO certified, with no antibiotics. The slow growth process along with the stress free lifestyle and biodiverse diet creates a product that is truly flavorful.
Have you ever been to Europe and thought, why does this chicken taste so much better than anything I’ve ever had? Well, Cooks Venture is bringing that to the US with truly the best chicken in America. I’m not exaggerating, people! You can order a box of six or 12 items, including a whole Spatchcock Chicken! I’m absolutely obsessed with this option. It makes it so easy to have exactly what you need delivered right to your door. It’s perfect not only for this Brick Chicken recipe, but also recipes like my Heroine Chicken, Grapefruit Chicken, and Greek Lemon Chicken.
If you make your own Brick Chicken, be sure you rate and review it below. I can’t wait to hear what you think and what fun ways you make it your own. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
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Crispy Grilled Brick Chicken
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grill
- Diet: Gluten Free
Description
This Brick Chicken is perfect for summer cooking! It gets the heat out of the kitchen, and it gives you an easy and delicious family dinner in an hour!
Ingredients
- ½ cup fresh lemon juice
- ½ cup extra virgin olive oil plus 1 tablespoon, divided
- 2½ tablespoons red wine vinegar
- 1 garlic clove, pressed
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt plus 2 tablespoons
- ½ teaspoon Dijon mustard
- ¼ teaspoon freshly ground black pepper
- 1 Cooks Venture Spatchcock chicken
- 1.5 – 2 pounds of baby potatoes, parboiled and dried
Instructions
- Preheat the grill to 450°
- Once the grill is hot, put a tablespoon of olive oil in your cast iron pan and preheat the pan for five minutes in a closed grill.
- Make the marinade: whisk together the lemon juice, ½ cup olive oil, red wine vinegar, garlic clove, oregano, ¾ teaspoon of kosher salt, Dijon mustard, and ground black pepper. Set aside.
- Dry the chicken very well and place it on a sheet tray or cutting board.
- Once the chicken is dry, you’re going to flatten it. You can use your hands to press down or wrap with plastic wrap and gently use a mallet.
- Salt the chicken with the remaining salt on both sides.
- Place chicken, skin side down, in the pan and put two or three aluminum foil wrapped bricks over the chicken, close the grill, and cook for 20 minutes or until the skin is crispy brown, but not scorched.
- Once the skin side is nice and brown, remove the bricks and, using two tongs, set the chicken aside on a sheet pan. Toss the potatoes in the skillet with a few tablespoons of the marinade. Return the chicken to the skillet crispy skin side up, on top of the potatoes.
- Cook for 20 more minutes, with the grill hood still closed.
- Remove the chicken once it reaches 160°F or is cooked through, and set aside on a sheet tray or clean cutting board to rest. Return the potatoes to the grill for another 10 minutes, if needed, or until done.
- Remove the potatoes from the grill.
- Cut the chicken into parts and add to the platter to serve. Add the potatoes to the platter and pour the remaining marinade over the potatoes and chicken. Serve immediately and enjoy!
Notes
Cook’s Note: To make this in the oven, follow the general directions above to prep the chicken and potatoes. Set the oven temperature to 425°F and add about 5 minutes to the cook time, for a total of 45 minutes for the chicken. You can weigh down the chicken with a Dutch oven in lieu of bricks, if desired.
Keywords: brick chicken, grilled chicken
when doing this in the oven do you place it in the oven at step 7( when placing it skin side down)and then add the potatoes afterwards? Also how do you use the dutch oven instead of bricks?
Are you supposed to marinate the chicken beforehand or just drizzle it over once its cooked? While it’s cooking?
I am curious…at what point does the marinade come in to play? I only see it drizzled over the potatoes when cooking and again drizzling at the end?
This is a great recipe! Ive made it twice now! This is a perfect way to cook a whole chicken. Makes for juicy meat and crisp skin. I did par boil the potatoes and let dry before finishing them in the cast iron, and they were delicious…creamy on this inside and crisp on the outside. As a note to other cooks, this is not really a marinade in the classic sense, but a finishing sauce or dressing at the end.
★★★★★
I just want a regular way to cook this whole chicken. Should it be roasted, braised, grilled or is it a soup hen. The spatchcock chicken I roasted was terrible. It was just so sinewy we had to through it away