- Lisa G Cooks - https://lisagcooks.com -

Brick Chicken

Brick Chicken I LisaGCooks.com
Email page [3]Print page [3]

Brick Chicken

Here I present my recipe for Brick Chicken, made on the stovetop – you will not believe the crunch and flavour this chicken has 🙂

As promised, here is the second part to my two part chicken 🐔 series!

Again chicken is butterflied

Another term for butterflied chicken is Spatchcock which sounds really British to me 🤣

For this recipe, Brick Chicken I took a dish which can also be cooked on the bbq and made it indoors.  I’ve made this twice to date and I’m definitely going to make it again soon.

If you don’t have bricks you can also use a heavy pot or pan… you can still call it ‘Brick Chicken’ 😉

This is how I made it

But First…

How to butterfly a chicken

To butterfly the chicken you’ll need a strong pair of scissors, ideally poultry sheers.

Roasted Split Chicken I LisaGCooks.com

Roasted Split Chicken I LisaGCooks.com

Roasted Split Chicken I LisaGCooks.com

Place the chicken breast side down so the spine is facing up.

Roasted Split Chicken I LisaGCooks.com

Roasted Split Chicken I LisaGCooks.com

Carefully cut alongside of the spine all the way down the chicken and then repeat down the other side (you’re literally cutting the spine off).

Roasted Split Chicken I LisaGCooks.com

Then Open the cavity gently, you’ll notice a piece of cartilage at the top near where the neck would be.

Roasted Split Chicken I LisaGCooks.com

Cut a slit into the top of this cartilage and then gently pull it out with your hands ( you may need to pry it a bit).

Roasted Split Chicken I LisaGCooks.com

Roasted Split Chicken I LisaGCooks.com

Season the inside of the chicken.

You just butterflied a chicken!

I showed you how to do this with my Roasted Split Chicken Recipe [4]

 

Onto Brick Chicken

Brick Chicken I LisaGCooks.com

Brick Chicken I LisaGCooks.com

I drizzled the skin-side of the chicken and rubbed it evenly all over.

Brick Chicken I LisaGCooks.com

Brick Chicken I LisaGCooks.com

I seasoned the chicken evenly and again, rubbed it in.

Brick Chicken I LisaGCooks.com

I left the chicken to rest for 20 minutes.

Brick Chicken I LisaGCooks.com

Brick Chicken I LisaGCooks.com

Mean while, I wrapped the bricks with tin foil.

Brick Chicken I LisaGCooks.com

Brick Chicken I LisaGCooks.com

After 20 minutes, I add the olive oil and butter to the pan; I turned the heat to medium.

Brick Chicken I LisaGCooks.com

Once the fat has started to bubble, I added the chicken skin-side down.

Brick Chicken I LisaGCooks.com

I placed a brick on each side of the chicken.

Brick Chicken I LisaGCooks.com

I let the chicken cook for 25 minutes.

After 2 minutes, I carefully removed the bricks.

Brick Chicken I LisaGCooks.com

I seasoned the exposed chicken with salt and pepper then flip the chicken over.

Brick Chicken I LisaGCooks.com

I cooked the second side for 10 minutes.

Brick Chicken I LisaGCooks.com

Brick Chicken I LisaGCooks.com

Brick Chicken I LisaGCooks.com

The chicken rested for 5 minutes before it was carved.

 

Ingredients used in this dish

Pasta in a Spicy Marinara with Homemade Ricotta I LisaGCooks.com

Gallo Extra Virgin Olive Oil, 1 L [5]

 

Sous Vide Chicken Breast I LisaGCooks.com

Keg Steakhouse & Bar Chicken & Rib Seasoning [6]

 

What I served with this dish

Brick Chicken I LisaGCooks.com

Caesar Salad I LisaGCooks.com

Caesar Salad [7]

with avocado and…

healthy roasted broccoli

Roasted Broccoli [8]

(…and frozen Pierogi’s 🤣🤣🤣)

Oh my…

Brick Chicken I LisaGCooks.com

Look at that skin!

Brick Chicken I LisaGCooks.com

Can you hear the crunch???

 

 

 

 

 

A recipe for Brick Chicken, made on the stovetop – you will not believe the crunch and flavour this chicken has 🙂

 

 

 

 

Other recipes you might like

Roasted Split Chicken I LisaGCooks.com

Roasted Split Chicken [4]

 

Baked Bone-in Chicken Breasts I LisaGCooks.com

Baked Bone-in Chicken Breasts [9]

 

Sous Vide Chicken Breast I LisaGCooks.com

Sous Vide Chicken Breast [10]

 

 

Print [2]
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brick Chicken I LisaGCooks.com

Brick Chicken


  • Author: Lisa G Cooks [11]
  • Total Time: 45 minutes
  • Yield: 1 Chicken 1x

Description

A recipe for Brick Chicken, made on the stovetop – you will not believe the crunch and flavour this chicken has 🙂


Ingredients

Scale

34 pound (1.6-2.0 kg) whole chicken, butterflied

2 tbsp Extra Virgin Olive Oil, to taste 

Seasoning blend of your choice, to taste

Salt

Pepper

1 tbsp Salted Butter


Instructions

Drizzle the skin-side of the chicken and rub it evenly all over.

Season the chicken evenly and again, rub it in.

Let the chicken rest for 20 minutes.

Mean while, wrap your bricks with tin foil.

After 20 minutes, add the olive oil and butter to the pan; turn the heat to medium.

When the fat has started to bubble add the chicken skin-side down.

Place a brick on each side of the chicken.

Set the timer for 25 minutes.

After 2 minutes, carefully remove the bricks.

Season the exposed chicken with salt and pepper then flip the chicken over.

Cook for 10 minutes.

Let the chicken rest for 5 minutes before you carve it.

Enjoy 🙂

  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Category: Main
  • Method: Stovetop
  • Cuisine: American

Keywords: Brick Chicken, chicken, whole chicken, butterflied chicken, homemade, LisaGCooks.com