We eat a lot of chicken! And in the summer we eat a lot of grilled chicken!!
So I find myself wanting to share with you this delicious Tuscan Brick Chicken recipe in case you missed it when I posted it a long time ago before moving to San Luis Obispo.
One of the many wonderful things about living in this great climate is we get to grill year round! So not only is it an opportunity to try all sorts of new grilling dishes, but it means we can enjoy our favorite ones more often. A win win!
And this Tuscan Brick Chicken is definitely one of our favorites! I served it the other evening with a side of mashed potatoes and fresh steamed green beans.
If you check out the link above you will see photos for spatchcocking the chicken. A picture is worth a thousand words!
This time instead of placing the foil covered bricks directly on the chicken I placed an oven safe large skillet on top of the chicken, and placed the foil wrapped bricks inside to weigh it down. The choice is yours.
Note: Although the original recipe does not say to turn the chicken, I would carefully turn it over for the last 10 to 15 minutes ( …remember to spray or oil the grill before heating, and only turn when it will release without too much difficulty).
Note: Don’t let the amount of salt in the rub scare you. You are only using some and saving the remainder. It acts somewhat as a brine creating a very tender and moist chicken. You can reduce the amount if you choose.
Remember to squeeze the juice from the grilled lemons on the chicken before serving…yum!