How to Cook a Grilled Brick Chicken

Grilled Brick Chicken …or as we like to call it, “Frickin’ Bricken Chicken”.


I doubt you will find an easier and juicier chicken in all the land.

I promise.

How to make Grilled Brick Chicken

  • 1 fresh whole chicken
  • Olive oil
  • Sea salt
  • Coarse ground pepper
  • Lemon pepper

Preheat grill on high heat.

Cut chicken in half on one side only. Lay chicken out flat in butterfly-like fashion onto a half sheet pan.

Coat chicken in olive oil then with the seasonings. For a Mexican flair, just use olive oil and this seasoning mix instead.

Place chicken breasts down on the hot grill. Cover with a couple of bricks wrapped in foil or a clean, heavy cast iron pan. Cook on the first side for ten minutes, then flip over and cook on the second side for another 8-10 minutes or until thickest part of the breast reaches at least 165°F.

When chicken is fully cooked, place chicken on a platter and allow to sit for about 10-15 minutes before cutting into it to allow the luscious juices to settle in.

 

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