Tuscan Chicken Under a Brick Recipe
Cooking chicken under a brick keeps the chicken juicy by cooking it faster. I recommend using bone-in chicken but this works with boneless also. I keep 4-5 bricks outside, near the grill at all times. Cover them with clean foil when you need them. It is also a good idea to pre-heat the bricks with the BBQ.
Ingredients
- 4 chicken breasts - bone-in, skin on or 1
- whole chicken, flattened
- ⅓ cup olive oil
- 2 tsp. grated lemon zest (2 lemons)
- ⅓ cup freshly squeezed lemon juice
- 3 clove garlic, minced
- 1 tbsp. minced fresh rosemary leaves
- Kosher salt
- Freshly ground black pepper
- 1 lemon, quartered
- 2-4 bricks covered in foil
Instructions
- 1
In a dish large enough to hold the chicken, mix the oil with lemon zest, juice, garlic, rosemary and pepper. Place the chicken in the dish and turn the chicken in the marinade. Cover.
- 2
Let marinade for 1 hr at room temp or a few hrs and up to overnight in the fridge. Make sure you bring the chicken to room temp for 1 hr before you grill it.
- 3
Preheat the grill to high. Wrap the bricks in foil and preheat those on the grill.
- 4
Remove the chicken from the marinade. Sprinkle the chicken generously with kosher salt and pepper. Place on the grill skin down and place the bricks on the chicken. Grill for about 15 minutes. Remove the bricks, let the bricks sit on the hot grill for a minute (this will clean off the raw chicken from the brick), flip the chicken, place the bricks back on the chicken, and grill for about 20 minutes more. If the chicken pieces are very large, you may need longer. The chicken should read 160˚F on an instant read thermometer. Grill the lemon quarters until golden brown while the chicken cooks.
- 5
Serve the grilled chicken with the lemon quarters. Serves 4
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Tuscan Chicken Under a Brick?
This Tuscan Chicken Under a Brick recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 11 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this tuscan chicken under a brick ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.