Tuscan Brick Chicken is a summer grilling favorite. The Tuscan flavors of rosemary and sage marinated with lemon juice and olive oil make a perfect dinner any night of the week. Using a brick to weigh down the chicken gives it a perfectly crisp skin and even cooking. Plate this with a simple arugula, spinach salad and you’ve got a beautiful healthy summer dinner!
Butchers at any grocery store will butterfly your chicken for you.
- 2 (3 1/2-pound) chickens butterflied (ask butcher to do this)
- For Marinade:
- 1/2 cup olive oil
- 1/3 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
- 1/2 cup toasted pine nuts
- 20 slices Fresh Parmesan Reggiano (use a carrot peeler)
- 2 cups french bread cut into cubes
- For Vinaigrette:
- 1/4 cup red-wine vinegar
- 1 Tbls. Dijon mustard
- Salt and black pepper, to taste
- 1/2 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 desired amount of dressing (you will have leftover dressing).
- Serve immediately.