Crispy Grilled "Brick" Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Use breasts and thighs for this dish. Two or three breasts and 4 to 6 thighs.
Salt-and-pepper
One or two bricks wrapped in aluminum foil.
Two large cast-iron skillets
Finishing Sauce of your choosing
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Directions: |
Directions:This dish is all about technique. Nothing more nothing less. How to get crispy and I do mean crispy skin on your grilled chicken on the grill. Most people think that turning your grill to high and putting chicken on it will get you a crispy skin. Not true. You'll get "grill marks" but not crispy chicken. Actually, it's quite the opposite. Medium heat, pressure and being patient will get you delightfully crispy chicken on your grill. Make sure your chicken is at room temperature and sprinkle with salt-and-pepper. No oil on this recipe. Set your grill to medium heat. Place the breast together skin down in a group and do the same with the thighs. Keep them tightly group together in two bunches. Place a sheet of aluminum foil over the breasts and the thighs. On top of that place your cast-iron pan and then put your aluminum foil covered brick in the pan. You want a lot of weight on your breasts and thighs. Close your lid and cook for about 10 minutes or so and then check to see how the chicken looks. You'll notice that the skin is starting to crisp up very nicely. Once you get the desired degree of crispiness go ahead and turn and without the cast-iron pan and brick finish cooking, maybe 8 to 10 more minutes. Obviously the non-skin side is not going to crisp up the way the side with the skin on it did. Make sure and not cover your chicken at this point or the crispy skin will get soft. Remove the chicken from the grill and let it rest at least for five minutes. I like to cut the breasts in thirds. Go ahead and plate the chicken and use the finishing sauce of your choosing on top. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:45 mins to an hour |
Personal
Notes: |
Personal
Notes: This is fun to cook. It's all about learning a new technique for cooking birds! Pick any finishing sauce, chutney, chow-chow, salsas, anything works!
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