Crispy Brick Chicken (Pollo al Mattone)
Brick Chicken with Three-Herb Sauce
Today, I’m sharing a recipe I discovered relatively late: brick chicken. Perhaps better known abroad than in Italy, this dish is simple yet intriguing thanks to its unique cooking method. Pressing the chicken with a weight (like a brick) flattens the meat, making it incredibly crispy—especially if it’s skin-on or fatty.
For this recipe, I chose chicken thighs, one of my favorite cuts, with the skin on. When heated and flattened, the skin becomes wonderfully crispy, creating an amazing contrast with the tender meat underneath. But that’s not all—I also made a super simple green herb sauce to elevate it further. Let’s get started because I’m already hungry!
Preparing the Chicken
First, pat the chicken thighs dry with paper towels. Rub them with oil, salt, and pepper, massaging the seasoning into the meat. Let them sit for a while to absorb the flavors. This step ensures the chicken is tasty even before cooking. Now, let’s focus on the sauce.
Three-Herb Sauce
Combining different herbs can be tricky, but I found that basil, thyme, and mint work beautifully together. Use only the leaves, finely chopped, so they’re small enough to coat the chicken evenly without overwhelming it. Feel free to add fresh or dried chili if you like a little heat.
Season the Plate, Not Just the Meat
Once the herbs are chopped, spread them on a large plate. Add salt, pepper, and a generous amount of olive oil to create a flavorful oil base. This will be the bed where the cooked chicken rests later!
Time to Cook
Place a non-stick pan over medium-high heat with just a splash of oil (since the chicken is already oiled). Start by placing the chicken skin-side down. Here’s the trick: as soon as it hits the pan, place a weight on top—this is the “brick” part. Traditionally, a brick was used for grilling, but at home, a bacon press or even another heavy pan works perfectly.
Don’t move the chicken too often! Let the weight do its job. Wait for the skin to crisp up and release naturally from the pan—this should take about 5-8 minutes. The fat and oil will create a semi-fry effect, making the skin golden and crispy. Flip the chicken, then place the weight on top again to crisp the other side.
Serve It Right
Once cooked, don’t slice the chicken immediately. Instead, place it on the herb-and-oil bed you prepared earlier, turning it to coat every part. Let it rest—just like with steak—to lock in the juices and enhance the flavor.
Pro Tip
Finish with a sprinkle of lemon zest! It cuts through the richness of the chicken and makes it even more delicious.
Brick Chicken (Pollo al Mattone)
I’m sharing a recipe I discovered relatively late: brick chicken. Perhaps better known abroad than in Italy, this dish is simple yet intriguing thanks to its unique cooking method. Pressing the chicken with a weight (like a brick) flattens the meat, making it incredibly crispy—especially if it’s skin-on or fatty.
- Total Time: 25 minutes
Ingredients
– 3 Chicken thighs (approx. 250g) Skin-on
– 1 tbsp Olive oil
– Salt
– Black pepper
Three-Herb Sauce:
– ¼ cup Fresh basil leaves
– 2 tbsp Fresh thyme leaves
– 2 tbsp Fresh mint leaves
– ⅓ cup Extra virgin olive oil
– Red chili (optional)
– Pinch of salt & pepper
Instructions
- Prep the Chicken:
Pat the chicken thighs completely dry with paper towels. Rub them all over with 1 tbsp olive oil, salt, and pepper. Let them sit at room temperature for 10-15 minutes while you make the sauce. - Make the Herb Sauce:
Finely chop the basil, thyme, and mint leaves. Place them on a large serving plate. Add the ⅓ cup of olive oil, a pinch of salt, pepper, and the optional chili. Mix well and spread the mixture evenly over the plate. This is the bed for your chicken. - Cook the Chicken (Skin-Side Down):
Heat a heavy, non-stick skillet over medium-high heat. Place the chicken thighs skin-side down. Immediately place a heavy weight (brick, bacon press, or another heavy pan) on top of the chicken. Cook for 5-8 minutes without moving it, until the skin is deep golden brown and very crispy. - Flip and Cook Again:
Remove the weight, flip the chicken thighs, and place the weight back on top. Cook for another 5-7 minutes, or until the chicken is cooked through and the other side is also crispy. - Rest and Serve:
Transfer the cooked chicken directly onto the prepared herb plate. Turn it to coat all sides in the flavorful oil. Let it rest for 5 minutes before serving. This allows the juices to redistribute and the chicken to absorb the herb flavors. - Garnish and Enjoy!
Finish with a sprinkle of lemon zest for a fresh kick. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Cuisine: Italian
