Chicken Under a Brick
About this Recipe
By: Rachel
Chicken under a brick might sound old-school, but that’s exactly the point. This recipe draws from ancient techniques to deliver crispy skin, juicy meat, and serious flavor—no grill mastery required.
From Hot Stones to Modern Pans
Most of us cook with pots and pans nearly every day, and probably take them for granted. Can you imagine trying to boil water without a pot, or searing meat without a pan or flat-top? Metal vessels for cooking have only been around for about 5,000 years—relatively recently, in the scope of human history.
For about 25,000 years before that, humans used hot stones as a cooking method. Stones were heated directly in a fire until very hot, nd then removed from the flames. Meat, bread, or fish could be cooked directly on the hot surface.
How the Chicken Under a Brick Technique Works
The technique behind Chicken Under a Brick is derived from hot-stone cookery. Chicken is cooked over open flames or in an oven, while at the same time, a hot, heavy stone sears it from above. As a result, the meat cooks quickly. The chicken stays impossibly juicy! The weight of the stone ensures that the skin retains maximum contact with the surface of the hot pan, ensuring that your brick chicken becomes perfectly browned and crispy.
Why Simple Preparation Makes Chicken Under a Brick So Delicious
Chicken Under a Brick is delicious prepared simply: you don’t need anything more than shatteringly crispy, brown, salty skin and juicy, tender meat.
This classic brick chicken recipe is perfect for Memorial Day gatherings. It’s easy to make, packed with flavor, and sure to impress without keeping you stuck in the kitchen all day. It’s a great way to enjoy a tasty, fuss-free meal with friends and family.
Serve it with easy sides like grilled vegetables, a crisp green salad, or roasted potatoes to let the flavors shine. No need to overpower the star of the show, of course. A chilled glass of white wine, like Chardonnay or Chenin Blanc, or a citrusy mocktail pairs beautifully with the brick chicken’s bright, savory notes.
Take Your Brick Chicken to the Next Level
With just a few simple techniques and a flavorful marinade, your brick chicken can go from delicious to unforgettable. Whether you’re cooking for a casual weeknight or a holiday like Memorial Day, this method guarantees crispy skin and juicy meat every time. Give it a try—you might just find your new favorite way to cook chicken!
Chicken Under a Brick
Equipment
- Heavy grill press or brick wrapped in foil
- Cast-iron skillet
Ingredients
- 4-6 bone-in, skin-on chicken thighs
- Kosher salt
- Optional: Any combination of thinly-sliced fresh lemon, shallots, or garlic; or herbs, such as thyme or sage
Step by Step Instructions
Step 1
- If you are stuffing your chicken thighs, gently separate the skin from the flesh on one end of the thigh. Stuff with garlic, lemon, fresh herbs, or the ingredients of your choice. You can also marinate the chicken with the ingredients you prefer. If you do not plan to stuff or marinate your chicken, simply salt them generously on both sides and allow them to sit uncovered in your refrigerate for 2 hours prior to cooking.
Step 2
- You will need a cast-iron skillet, as well as a second heavy object—like another cast-iron pan, a grill press, or even a foil-wrapped brick. Heat both over high heat.The chicken will be placed in the cast-iron pan, while you will use the second object to press the chicken into the pan—the weight will help to maximize contact between the chicken skin and the hot pan.Have a piece of aluminum foil at the ready, which you will use to create a clean layer between the chicken and the second implement. As you move through this process, be sure to use your best-quality oven mitts! Heated cast-iron implements get very hot and are also very heavy.
Step 3
- Note: This next part gets messy, which is why I prefer to do this outdoors, over a very hot grill. This minimizes greasy splatter in your kitchen. However, if you plan to use your stovetop, you may want to prepare for battle by removing from the stovetop vicinity anything that you do not want covered in grease (and wear an apron, or at least, clothes you aren’t particularly attached to). If you have a stove hood, now is the time to crank the venting to high!
- Place the chicken in your prepared skillet, skin-side down, and place a sheet of aluminum foil over it. Immediately place your second cooking implement on top of the foil, weighing the chicken down.Once you hear the chicken beginning to sizzle (this will take around 2-3 minutes; you will also begin to smell it at this point), reduce the heat to medium and cook for 12 minutes. Turn off the burner and remove the grill press or brick. If the chicken is ready to turn, it will release easily from the pan with a metal spatula. If it sticks, it is not yet ready. If a lot of fat has rendered, you may pour it off and discard or keep for another use.
Step 4
- Turn each chicken thigh over so they are now skin-side up. Return the skillet to your burner and continue to cook on medium heat for 3-5 minutes. When the chicken is done, it will register an internal temperature of 175-180°F (80-82°C). While chicken can safely be cooked to a lower temperature, a higher temperature is recommended for chicken thighs as it helps to tenderize the meat.
Beverage Pairing
By: Olivia
This Chicken Under a Brick results in a very tender, savory chicken. Your pairing should complement the aromatics you use and a present acidity to cut through the crisp, rich chicken. If you use bright aromatics like lemon, parsley, and thyme, white wines like unoaked or lightly oaked Chardonnay and Chenin Blanc offer acidity and their equivalent richness. Should you opt for deeper aromatics like rosemary or sage, you can’t go wrong with a bright Pinot Noir or Gamay.
