brick chicken on a white platter with potatoes and greens

I’m so excited to share this brand new Brick Chicken recipe! It’s a totally different kind of chicken recipe than we’ve done before, and you are going to love it. This amazing chicken recipe is 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 spatchcocked chicken. This will ensure you get a lovely and crispy final product! If you have a full-service butcher, they will spatchcock it for you, but it’s a valuable cooking skill you can learn on your own. And if you’re tempted to skip this essential step, scroll down to find links to my other fantastic, easy chicken recipes.

marinade for the brick chicken

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.

chicken on the grill with potatoes

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 use a high quality, spatchcocked chicken. You need the chicken to flatten in order to cook properly. Whether you do it yourself or you ask your full-service butcher, this is an essential step you don’t want to skip.

chicken on a sheet pan

If you love chicken, be sure to check out my other wonderful recipes including 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 how you make it your own. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok to join in all the fun!

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brick chicken on a white platter with potatoes and greens

Crispy Grilled Brick Chicken

  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Grill
  • Diet: Gluten Free


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!


  •   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 Spatchcocked chicken
  •   1.5 – 2 pounds of baby potatoes, parboiled and dried


  1.   Preheat the grill to 450°
  2.   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.
  3.   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.
  4.   Dry the chicken very well and place it on a sheet tray or cutting board.
  5.   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.
  6.   Salt the chicken with the remaining salt on both sides.
  7.   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.
  8.   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.
  9.   Cook for 20 more minutes, with the grill hood still closed.
  10.   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.
  11.   Remove the potatoes from the grill.
  12.   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!


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