Herb & Citrus Chicken Under a Brick
Pollo al mattone is the Italian name for a chicken that’s pressed under bricks to speed up cooking and create a very crisp skin. Traditionally made in a cast-iron skillet, this version is hot off the grill. Either a whole butterflied chicken or chicken halves work beautifully. The zesty marinade makes the most of those later summer herbs that overrun the garden.
Ingredients
- 1 (4 pounds) Just Bare Whole Chicken
- 4 cloves garlic, halved
- 1 cup packed mixed herb leaves (oregano, mint, cilantro, and/or parsley)
- 2 lemons, zest removed & juiced
- 1 large orange, zest removed & juiced
- 1/4 cup olive oil
- 1/4 cup dry white wine
- Coarse salt and freshly ground pepper to taste
- 1/4 cup shredded Romano cheese
Instructions
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Using heavy kitchen or poultry shears, remove the wing tips and backbone of chicken.* Open chicken up like a book; lay skin-side up in shallow pan.
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Place garlic, herbs, citrus zests and juices, oil, wine, salt, and pepper in blender container. Process until nearly smooth.
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Reserve 1/2 cup of the herbal marinade; set aside. Pour remaining marinade over the chicken, rubbing some of it under the skin. Cover and refrigerate for at least 4 hours.
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Heat grill to medium heat. Wrap two clean bricks in foil (or have a heavy cast-iron skillet available). Place chicken on grill skin-side down; weight it with the bricks. Cover and cook about 20 minutes. Remove bricks, turn chicken, and continue cooking 20 minutes longer or until internal temperature reaches 165°F (check the thigh near the bone). The meat should not be pink inside and all juices should run clear.
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To serve, stir cheese into reserved marinade. Cut chicken into pieces and serve with sauce.