Spring is another word for dyslexia in Minnesota. It’s warm, then rainy, then snowy in parts. Our family rebelled and snuck outside for dinner on the patio this week. I highly encourage it and found it a most therapeutic way to get through mid-week.
I had the butchers butterfly two organic chickens and then I marinated them in the most delicious Italian seasonings–slathered them up and started the grill.
Why is brick chicken so incredible? Because flattening the bird and weighing it down on the grill gives it a perfectly crisp skin and tender chicken. Plate this with a simple arugula, spinach salad with toasted french bread and red wine vinaigrette. Ahhhh….. Every bite is healthy and memorable.
P.S. Bricks cost $1.00 at Home Depot or free when you scrounge around in the garage.
- 2 (3½-pound) chickens butterflied (ask butcher to do this)
- For Marinade:
- ½ cup olive oil
- ⅓ cup fresh lemon juice
- 4 cloves garlic, minced
- 2 Tbls. fresh rosemary, minced
- 2 Tbls. fresh sage, minced
- 1 Tbls. red pepper flakes
- 2 tsp. paprika
- 2 tsp. salt
- 1 tsp. pepper
- Special equipment: 2 foil-covered bricks.
- Preheat the grill to medium-high heat.
- In a bowl, add all marinade ingredients and mix thoroughly.
- Place chickens skin side down in a large baking dish and season with salt and pepper. Pour marinade over the chicken. Cover the dish and chill at least 4 hours or overnight.
- Spray grill rack with nonstick spray. Heat the grill over medium heat. Remove chicken from marinade. Place chicken, skin side down, on grill. Place foil-wrapped bricks atop chicken. Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks. Flip chicken over using tongs. Replace bricks and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.
- While chicken is resting slice lemon in 4 quarters and place on grill. Cook until slightly charred, turning often, about 1 minute. Serve alongside for squeezing over chicken.
- 1 bag of Arugula and Spinach mix
- ½ cup toasted pine nuts
- 20 slices Fresh Parmesan Reggiano (use a carrot peeler)
- 2 cups french bread cut into cubes
- For Vinaigrette:
- ¼ cup red-wine vinegar
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
- ½ cup extra-virgin olive oil
- Whisk the vinegar, mustard, salt and pepper together in a small bowl. slowly add the oil and continue whisking until thickened. Set aside.
- Pour 1 Tbls. of olive oil in a skillet over medium heat and add bread cubes. Toast, stirring occasionally until light brown. Season with salt and pepper and remove to a bowl. Drizzle 2
Tbls. of vinaigrette over bread cubes and toss.
- In the same pan, add pine nuts and toast until lightly browned, approximately 5 minutes. Set aside.
- To assemble
salad, add lettuces, pine nuts, and bread cubes. Shave parmesan over salad and toss with desiredamount of dressing (you will have leftover dressing).
- Serve immediately.