Chicken under the brick (Extra Crispy Skin EVER!)
Chicken under a brick is undoubtedly a recipe that scares you as soon as you hear its name pronounced for the first time! 
When infused with an aromatic blend of spices and herbs. The sizzling chicken, pressed under a weighty brick (or a pan), achieves a crispiness that's unparalleled!
"Pollo al Mattone" this is the Italian name of this dish!
Imagine a succulent chicken, tender and grilled to perfection, previously marinated with herbs, my mouth is watering just talking about it! Not only comfort but also bold Italian flavors!
Perhaps chicken is the best type of meat, a blank canvas to color with flavors and spices, and this recipe is a great example.
Chicken under a Brick, a culinary ode to timeless appetizers that resonate deeply with my palate.
Taking cues from traditional Italian cuisine, this chicken, expertly grilled under the weight of a brick, embodies the spirit of 'aprire l'appetito,' inviting you into a world of heightened gastronomic desires.
Each bite, marinated in a bold, spicy garlic sauce, promises a harmonious balance of flavors - a symphony of Italian taste that leaves you yearning for more. Prepare Chicken under a Brick in abundance, and relish the anticipation of this enticing appetizer, igniting your appetite with every savory mouthful.
The marinade draws inspiration from a recipe that set my culinary journey ablaze – the aromatic blend of Thyme, Rosemary, and Basil combined with Chili, the tanginess of Lemon.
Simply thinly slicing all the herbs is sufficient. This way, even the tougher ones like rosemary become edible, which isn't the case when using the whole branch.
If you don't have a brick (which is quite likely), you can use another pan to place on top while cooking the chicken. I recommend using a heavy pan like cast iron and placing a sheet of paper so the meat doesn't touch the bottom of the pan. Success guaranteed!
Perfect Crispy Skin Every Time!
Ingredients
- Â 4 Chicken tights
- Herbs
Herbs Condiment
– 4 sprigs of fresh thyme- 2 sprigs of rosemary
– Handful of fresh basil leaves
– Handful of fresh mint
– 1 red chili, finely chopped
– Zest and juice of 1 limon
– 1 tablespoon of kosher salt
– 1 tablespoon of black peppercorns
– 4 tablespoons of olive oil
**Steps:**
1. **Prepare the Marinade:**
In a bowl, chop red chilies and mix with lemon juice, olive oil, salt, and black peppercorns. Add finely chopped thyme, rosemary, basil, and mint.
2. **Season the Chicken:**
Rub the chicken with salt and freshly ground black pepper on both sides.
3. **Preheat the piping hot pan:**
Preheat the pan to medium-high heat.
4. **Prepare the Second Pan:**
Place a oven paper under the second pan to prevent it from sticking to the chicken.
5. **Grill the Chicken:**
Place the marinated chicken on the pan, skin side down. Put the foil-wrapped pan on top of the chicken.
6. **Cook the Chicken:**
Grill the chicken for about 15-20 minutes on each side under the pan until the chicken is cooked through and has a nice char.
7. **Check for Doneness:**
Make sure the internal temperature of the chicken reaches 165°F (74°C) to ensure it's thoroughly cooked.
8. **Rest the Chicken:**
Remove the chicken from the grill, cover with foil, and let it rest for about 10 minutes in the herbs mixture.
9. **Serve:**
Cut the chicken into pieces, garnish with fresh cilantro, and serve hot. Enjoy your delicious Chicken under a Brick (Pan) :)!
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