Vermont Castings

Chicken Under a Brick (Pollo al Mattone)

Grilled whole chicken

Prep Time
45 to 60 minutes
Easy to do
Cook Time
30 to 45 minutes
Chicken Under a Brick (Pollo al Mattone)



    1. Preheat: Preheat grill to medium-high.
    2. Marinate: Split chicken by cutting along the backbone with kitchen shears or knife. Open up chicken flat, like a book; with the split chicken skin side up, press over the breastbone firmly with your hands to flatten as much as possible (if you like, you may cut the chicken along the breastbone also so it is in two halves); salt and pepper to taste. Place in large nonreactive dish. In small bowl, combine oil, rosemary, pepper flakes, lemon juice, and garlic; stir to mix. Pour mixture over chicken, turning to coat. Cover and refrigerate for at least 1 hour and as long as 8 hours (turn several times if marinating over an hour).
    3. Grill: Wrap a brick completely in foil (if you've cut chicken in half, wrap two bricks). Position filled water pan between coal banks, or away from heated area of gas grill. Drain chicken, discarding marinade. Place chicken, skin side down, on grate over water pan. Place foil-wrapped brick on top of chicken, turning brick sideways to weight down both halves (for halved chicken, place one brick on each half). Cover grill and cook for 20 minutes. Remove brick(s), then flip chicken and replace brick(s). Continue cooking for about 20 minutes longer, or until juices run clear and thigh reaches 170°F (77°C). Transfer chicken to platter; tent loosely with foil and let stand for 5 to 10 minutes before cutting into serving pieces. Vermont Castings Modern Grilling © 2007 Quarry Books

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