A quick over night marinade, then thirty minutes on the grill under foil-wrapped brick and you’ll have a bright, lemony chicken with perfectly charred skin. This is the perfect meat with any summer sides.
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Lemon-Rosemary Spatchcocked Brick Chicken
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Grilled chicken gets extra juicy and flavorful when weighted down with a brick. A simple marinade makes this recipe a winner.
Ingredients
- 1 chicken (1 kg) chicken
- Kosher salt
- 1/3 cup olive oil
- 2 lemons, zest and juice
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh rosemary
- Freshly ground black pepper
- 1 lemon, halved
Instructions
- Salt each side of the chicken.
- Prepare a marinade by mixing olive oil, lemon zest, lemon juice, garlic, rosemary, and pepper.
- Pour the lemon marinade into a resealable gallon-sized bag and place the chicken inside; zip close and massage the marinade into the chicken, then place the zipped bag onto a plate or rimmed sheet pan. Refrigerate overnight.
- When ready to grill, remove chicken from marinade and pat dry with paper towels; discard any remaining marinade.
- Place the chicken skin side up, onto prepared grill and weigh it down with a brick wrapped in aluminum foil; cook for 15 minutes. Turn the chicken skin side down, weigh it down again with the brick, and cook for another 15 minutes.
- When 10 minutes of cooking remains, place the lemon halves on the grill, cut side down. Remove the chicken, cover with aluminum foil, and allow to rest for 5 minutes.
- Sprinkle with salt and serve with the grilled lemon halves.
Notes
- For even cooking, ensure your brick is heavy enough to maintain consistent contact with the chicken.
- If fresh rosemary is unavailable, 1 teaspoon of dried rosemary can be used as a substitute.
- Leftover chicken can be shredded and used in salads or sandwiches for up to 3 days when stored properly in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What does spatchcocking do and how do I do it?
Spatchcocking means removing the backbone so the chicken lies flat, which promotes even cooking and crispier skin. Use sharp kitchen shears to cut along both sides of the backbone, then press the bird flat, breastbone side down.
How heavy should the brick or weight be for brick chicken?
A foil-wrapped brick or a heavy cast iron skillet works well. You want enough weight to press the chicken flat against the cooking surface, roughly 5 to 8 pounds, so the skin crisps evenly. 
Can I use dried rosemary instead of fresh?
You can substitute about one teaspoon of dried rosemary for each tablespoon of fresh. Dried rosemary is more concentrated, so use it sparingly. Crush it between your fingers before adding to release its oils.
