The Secret to Perfectly Cooked Brick Chicken Every Time

Cooking chicken under a brick also known as brick chicken, is a cooking technique that results in incredibly moist, flavorful chicken with crispy crackly skin. While it may sound unusual, the technique dates back centuries and remains popular today thanks to the unbeatable flavor and texture it produces.

What is Brick Chicken?

Brick chicken refers to chicken that is spatchcocked (butterflied), seasoned, and then weighted down with bricks or a heavy pan while grilling or roasting. This method of cooking keeps the chicken flatter and more even against the heat source, allowing it to cook faster and more evenly

The weight of the bricks or pan presses the chicken’s whole surface against the grill or pan, which makes the skin nice and crispy. But the chicken doesn’t get dry because it’s cooked all the way through by the even contact with the heat source. The chicken ends up with moist, tender meat and skin that is very crispy and crunchy. It’s a match made in heaven!

Benefits of Cooking Chicken Under a Brick

There are a few main reasons why brick chicken is better than other ways to cook chicken:

• Even cooking: Flattening the chicken allows it to cook much faster and more evenly, eliminating the issue of dried out breast meat that you often get with whole chickens.

• Crispy skin: The pressed chicken gets evenly crispy skin, even getting into all the nooks and crannies. No more flabby skin!

• Juicy meat: With the expedited cooking time, the meat stays nice and juicy rather than drying out.

• Enhanced flavors: When meat is flattened, any seasoning or marinade can really get inside it. Flavors really get a chance to shine.

• Simple method: Other than spatchcocking the chicken, it’s an easy technique that delivers top-notch results. Much easier than meticulously roasting a whole bird.

• Perfect portions: With individual halves, it’s easy to serve perfect breast and leg portions.

With all of these benefits, it’s easy to see why brick chicken has remained popular for so long. The cooking method really brings out the absolute best in chicken.

How to Make Brick Chicken

Cooking brick chicken is simple, but there are some key steps:

Spatchcock the Chicken

Butterflying or spatchcocking the chicken is a must for brick chicken. It allows the chicken to lay flat so it can cook evenly. Here’s how:

• Place chicken breast-side down on a cutting board.
• Using sharp kitchen shears, cut along both sides of the backbone to remove it.
• Flip chicken over and press firmly on the breastbone to flatten.
• Cut off any excess skin or fat.
• Remove wing tips if desired.

Season the Chicken

Be generous with seasoning because the pressed chicken really absorbs flavors well. Some good options include:

• Salt and pepper
• BBQ seasoning or rub
• Herbs like rosemary, thyme, oregano
• Spices like paprika, garlic powder, onion powder
• Citrus zest
• Chili powder or cayenne for heat

You can also marinate the chicken for added flavor. Just be sure to pat dry before cooking.

Weight the Chicken

The key to the brick chicken method is weighting the spatchcocked bird down as it cooks. You have two good options:

• Bricks: Wrap clean bricks thoroughly in heavy-duty foil and place on top of the chicken.

• Skillet: Preheat a heavy cast iron or stainless steel skillet on the grill or in the oven, then place on top of the chicken.

The skillet is easier and prevents mess, but bricks work fine too. Just be sure to wrap well so they don’t break or shed debris onto the chicken.

Cook the Chicken

You can make brick chicken on either the grill or in the oven. Both work well but the grill adds that perfect touch of smoky char.

For grilling:

• Prepare a two-zone fire, with high heat on one side and low heat on the other.
• Place chicken skin-side down on cooler side of the grill.
• Set weighted bricks or skillet on top of chicken.
• Grill for 30-40 minutes until chicken reaches 165°F internally in the thickest part.
• Remove weights, flip chicken, and grill skin-side up for 5 more minutes to crisp skin.

For oven roasting:

• Preheat oven to 425°F.
• Place chicken skin-side up on a sheet pan and top with weights.
• Roast for 30-40 minutes until chicken reaches 165°F internally in the thickest part.
• Remove weights and broil for 2-3 minutes to crisp skin.

The chicken cooks quickly, so check the temperature after 30 minutes. Let rest 5 minutes before serving.

Tips for Perfect Brick Chicken

Follow these tips for the very best brick chicken every time:

• Pat the chicken dry before seasoning and grilling to help achieve crispy skin.

• Use heavier bricks or skillets to evenly weigh down the chicken. The more snugly pressed, the better!

• Spray the bricks or skillet with cooking spray first to prevent sticking.

• Use indirect heat on the grill, keeping the chicken off direct flames to prevent burning.

• Cook over medium heat so the exterior doesn’t burn before the interior cooks through.

• Use an instant read thermometer to ensure the chicken reaches 165°F in the thickest area.

• Let rest 5 minutes before cutting for juicier meat.

Fun Flavor Variations

One of the best parts of brick chicken is how well it absorbs flavors. Get creative with rubs, marinades, and sauces!

• Italian – basil, oregano, garlic, lemon
• Spanish – smoked paprika, chili powder, cumin
• Greek – lemon, oregano, garlic, olive oil
• Indian – garam masala, curry, cumin, yogurt
• Jamaican – jerk seasoning, lime, pineapple
• Thai – lemongrass, ginger, chili, coconut milk
• Korean – gochujang, sesame oil, garlic, ginger

The possibilities are endless for infusing brick chicken with global flavors.

Side Dishes for Brick Chicken

Brick chicken is so flavorful and satisfying, it doesn’t require much alongside it. A few simple sides to consider:

• Seasonal salad – fresh greens, vegetables, vinaigrette
• Grilled vegetables – zucchini, eggplant, peppers, onion
• Roasted potatoes – red, sweet, or fingerling
• Rice pilaf – herby, lemony, garlicky
• Roasted root vegetables – carrots, parsnips, beets
• Corn on the cob – grilled or boiled, slathered in butter

For backyard barbecues, brick chicken also pairs perfectly with simple sides like watermelon, corn salad, potato chips, and pasta salad. Provide a few easy sides and let guests dig in!

Cooking chicken under a brick may sound unconventional, but it delivers unbelievable results that beat out most other cooking methods. The pressed chicken cooks up evenly moist, tender, and crispy every time. Season generously, weight it down, and then grill or roast – it’s that simple. Next time you cook chicken, give the brick method a try. Your taste buds will thank you.