Don’t let the summer slip away without trying Brick Chicken — a whole chicken grilled or roasted under a heavy weight (traditionally a brick). It produces crisp skin and juicy meat. Make this before you put your grill away for the season. If you don’t own a grill, borrow one or use the oven instructions below.
Brick Chicken — Quick and Delicious
Grilling adds a smoky dimension you can’t replicate in the oven, but this recipe works beautifully either way. The real secret is the dry brine: seasoning the chicken a day or up to three days before cooking intensifies the flavor far beyond a last-minute rub. Don’t skip that step if you can help it.
Chicken this sexy deserves a close up.
Below I share a favorite seasoning blend, but there’s no strict formula: good salt plus complementary spices are all you need. Use herbs and spices you enjoy and adjust quantities to suit your taste.
How to spatchcock a chicken:
Watch a short tutorial to remove the backbone and flatten the bird for even cooking.
Ingredients
- 2 teaspoons sea salt
- 1/2 teaspoon lemon zest
- 1/2 teaspoon paprika
- Freshly ground black pepper, to taste
- 1 whole chicken (3.5–4 pounds), backbone removed and flattened (see video above)
- Avocado or other high-heat oil
- Fresh herbs for serving (parsley, mint, chives, rosemary)
- 4–6 peaches, halved (optional)
Equipment
- Parchment paper or aluminum foil
- A grill brick or a heavy pan/pot (cast iron dutch oven works great)
Grill Instructions
- Combine the salt, lemon zest, paprika and a few grinds of black pepper in a small bowl.
- Rub the mixture all over the chicken, working some under the skin. Refrigerate uncovered for at least a few hours and ideally up to three days. If refrigerating more than a day, cover loosely with plastic wrap until the final day, then leave uncovered to allow the skin to dry slightly.
- Preheat the grill to about 350–425°F. If using charcoal, arrange for indirect heat or reduce coals directly beneath the bird. Place the heated brick or heavy pot on the grill to warm.
- Brush the chicken skin with a little oil and tuck the wing tips behind the base of the wings.
- Set the chicken skin-side down on the grill, then place the hot brick or pot on top and close the grill. Check after 5 minutes to ensure the skin isn’t browning too quickly. If the skin sticks, resist moving it. Adjust heat as needed and return the weight. Cook covered for 20–25 minutes.
- When the skin is nicely browned and crisp, flip the chicken and cook uncovered for another 10–15 minutes without the weight. The chicken is done when the thickest part registers 160°F; it will rise a few degrees while resting. If grilling peaches, brush them with oil and grill 4–5 minutes per side during the last 10 minutes.
- Let the chicken rest a few minutes, then carve and serve garnished with chopped fresh herbs.
Oven Instructions
- Follow steps 1 and 2 above for seasoning and brining.
- Preheat the oven to 500°F and place a large cast-iron skillet inside to heat. Cut a circle of parchment paper to match the bottom of the heavy object you’ll use as a weight.
- Carefully remove the hot skillet, brush the chicken skin with oil, and place it skin-side down in the skillet. Place a heavy pot, another skillet, or a foil-wrapped brick on top, then return to the oven.
- Roast for 30–35 minutes skin-side down until the internal temperature reaches 160°F. Let rest 5 minutes before carving. If serving peaches, add them to the skillet for the last 5 minutes of cooking.
Serving Suggestions
Slice the chicken and garnish with chopped fresh herbs. Grilled or roasted peaches are an excellent accompaniment and add brightness and sweetness to the dish.
Notes
- If chilling the chicken for more than a day, keep it loosely covered until the final day, then uncover to dry the skin for better crisping.
- A heavy cast-iron pot or skillet makes the best weight for even contact and browning.
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