If flare ups occur move the chicken to a different part of the grill. Grilled chicken under a brick. Cover and marinate in the refrigerator for at least 1 hour or up to 4 hours. Mix the thyme lemons zest garlic cloves coarse sea salt black pepper and olive oil together and rub the chicken with the mixture. The chicken cooks quickly since it is flattened under the weight of the brick and you end up with crispy delicious skin and juicy perfectly cooked meat.

Lightly coat the bottom of a sheet pan with oil. Remove the wing tips and any large pockets of fat near the tail. Transfer chicken to cutting board and let rest for 10 minutes. You will also need. Place the chicken halves skin side down over indirect high heat.

Using grill mitts or tongs remove the bricks flip the. Brush chicken with garlic and rosemary mixture. 2 bricks wrapped in aluminum foil or a grill press. Arrange the breasts skin side down on the grill on a diagonal to the grate. Cover and grill until skin is crispy and.

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Remove the backbone and 1 inch of the breast bone with kitchen shears. Place foil wrapped bricks or cast iron skillet atop chicken if using bricks position 1 brick over top half of chicken and 1 brick over bottom half. Place the sheet pan on top of the chicken halves and weight the pan down with the bricks. Cover 2 bricks with foil. Remove brick flip chicken over and move to cool side of grill.

Grill covered if using a gas grill until the skin is crisp and golden brown 8 to 10 minutes. Wrap three bricks in aluminum foil. Add the chickens and turn to coat. Close the lid and grill the chicken until the skin is crispy and the juices run clear 30 to 40 minutes. Cover grill and let cook until an instant read thermometer registers 165 degrees when inserted into the thickest part of the breast about 20 to 30 minutes.

Tuck wings slightly under breast. Put a brick on top of each chicken breast. Using kitchen shears or a sharp knife remove the chicken s backbone and make a cut through the breastbone from the inside so the chicken can lay flat like an open book. Rub chicken with oil. Place chicken skin side down over indirect heat set bricks on top and grill covered until skin is golden.

Season with salt and pepper. Pollo al mattone or chicken under a brick is a tuscan style of grilling chicken. Season with salt and pepper. Tuck wings slightly under breast. Grill covered if using a gas grill until the skin is crisp and golden brown 8 to 10 minutes.

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Pollo al mattone or chicken under a brick is a tuscan style of grilling chicken. Remove the backbone and 1 inch of the breast bone with kitchen shears. Using grill mitts or tongs remove the bricks flip the. Lightly coat the bottom of a sheet pan with oil. If flare ups occur move the chicken to a different part of the grill.