Rosemary Garlic Brick Chicken
Why make this recipe
Rosemary Garlic Brick Chicken is a flavorful and juicy dish that impresses with its simplicity. The combination of fresh rosemary, garlic, and a hint of spice brings your chicken to life. Cooking it under a brick ensures the chicken is evenly laid out and beautifully browned. This makes it a great choice for family dinners or gatherings with friends. Plus, it is a fun and interactive way to cook chicken, making it a memorable experience in the kitchen.
How to make Rosemary Garlic Brick Chicken
Ingredients :
- 3-4 lb whole chicken, butterflied and dried
- 1 tablespoon + 1 teaspoon vegetable oil
- 1 tablespoon unsalted butter, melted
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 rosemary sprigs, roughly chopped
- 2 garlic cloves, minced
- 2 tablespoons yellow pepperoncini, chopped
- 1 tablespoon red wine vinegar
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
Directions :
- Preheat the grill or oven to medium-high heat.
- In a small bowl, mix together the vegetable oil, melted butter, kosher salt, black pepper, garlic powder, and onion powder. Rub the mixture all over the butterflied chicken.
- In another bowl, combine the rosemary, garlic, yellow pepperoncini, red wine vinegar, red pepper flakes, and kosher salt to make the gremolata.
- Place the chicken skin-side down on the grill or in a hot skillet, weighing it down with a brick or another heavy object.
- Grill for about 30 minutes, then flip and cook for an additional 15-20 minutes until the internal temperature reaches 165°F.
- Serve the chicken with the rosemary and garlic gremolata on top.
How to serve Rosemary Garlic Brick Chicken
Serve Rosemary Garlic Brick Chicken hot off the grill or skillet. A side of roasted vegetables, a fresh salad, or crusty bread pairs wonderfully with this dish. The gremolata adds a fresh and zesty kick, elevating the meal.
How to store Rosemary Garlic Brick Chicken
To store leftover Rosemary Garlic Brick Chicken, let it cool to room temperature. Place it in an airtight container and store it in the refrigerator. It will keep for up to 3 days. You can also freeze it for longer storage, but it’s best to enjoy it fresh.
Tips to make Rosemary Garlic Brick Chicken
- Make sure the chicken is dried well to get crispy skin.
- Feel free to experiment with different herbs and spices to suit your taste.
- Keep an eye on the temperature to avoid overcooking the chicken.
Variation (if any)
You can try using different herbs like thyme or sage for a new flavor. Additionally, adding lemon slices on top of the chicken while grilling can provide a refreshing taste.
FAQs
Can I use a regular skillet instead of a grill?
Yes, you can use a hot skillet on the stovetop. Just make sure it can withstand high heat.
What can I substitute for the yellow pepperoncini?
You can use diced mild green chilies or skip it altogether if you prefer less heat.
How do I know when the chicken is done cooking?
The internal temperature should reach 165°F. You can use a meat thermometer for accuracy.
Rosemary Garlic Brick Chicken
Ingredients
Method
- Preheat the grill or oven to medium-high heat.
- In a small bowl, mix together the vegetable oil, melted butter, kosher salt, black pepper, garlic powder, and onion powder. Rub the mixture all over the butterflied chicken.
- In another bowl, combine the rosemary, garlic, yellow pepperoncini, red wine vinegar, red pepper flakes, and kosher salt to make the gremolata.
- Place the chicken skin-side down on the grill or in a hot skillet, weighing it down with a brick or another heavy object.
- Grill for about 30 minutes, then flip and cook for an additional 15-20 minutes until the internal temperature reaches 165°F.
- Serve the chicken with the rosemary and garlic gremolata on top.
