Chicken Under a Brick
Juicy, crispy, and full of flavor, this chicken under a brick is a simple, crowd-pleasing recipe perfect for Memorial Day or any weeknight dinner.
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.
