J – This is not chicken bondage …
So, everyone can relax. But, it is a controversial dish. My purist foodie friends would argue “Why can’t you just grill the thing with some fresh herbs?” You could … and miss the flavor intensity and fast-cooking benefits of Pollo al Mattone. Technique wins sometime.
BTW: This recipe takes minimal time … less than roasting a whole bird.
The grill is barely broken in. I wanted something fast and easy. I was flexing my grill muscles, so to speak.
Eye rolls and disbelief were Christina’s first response … until she understood the logic of this technique. The cooking-time benefit, alone, was very appealing.
| Pollo al Mattone: Chicken Under a Brick |
- 1 poulet chicken, backbone removed.
- 1 tsp fresh sage, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1 garlic clove, minced
- Zest of one lemon
- ¼ tsp red pepper flakes
- 2 Tbsp canola oil
- Salt and pepper to taste
- Heat grill for indirect heat. Chicken will take about 45 mins.
- After removing backbone, butterfly chicken and press firmly to dislocate breastbone for better flatness.
- Mix herbs with oil in a bowl and coat chicken. Set aside while grill is heating. 30 minutes is fine.
- When grill is hot and coals are set for indirect cooking, place chicken skin-side-down on grill. Place foil-covered brick or heavy skillet on top.
- Cover grill and cook for about 20 minutes. Check temperature. While 150 degrees is the goal, the bird should not be there yet.
- Turn bird over and replace brick or skillet. Cover grill. Keep grill temperature about 400 degrees.
- When internal chicken temperature reaches 150 degrees, remove bird and let rest.
- Portion chicken and serve.
- Enjoy!
The flavor result was the winner. Crispy, delicious chicken in no time..
Can’t remember where I learned this recipe. Don’t care. It’s great!