Pollo al Mattone (Chicken under a Brick)
(2 votes, average: 5.00 out of 5)
Loading ...By Colleen McGlynn, DaVero
Chicken is one of our favorite things – especially when the recipe involves a grill, is dead-simple, and comes out juicy, crispy, and salty. What’s not to like?
Italian in origin (as far back as Etruscan times), the basic idea behind this recipe is to keep a heavy weight on the bird while it cooks. Traditionally, this has been a brick or stone (which you should wrap it in foil if this is what you plan to use), but we particularly like to use one of our Himalayan salt blocks because it really improves the flavor.
3-4 pound good-quality chicken
2 tsp. Kosher salt
Several grinds of fresh pepper
Pinch of herbs
Pinch of Sparklers
Olive oil (30 weight, not extra virgin)
With poultry shears or a knife, cut out the backbone of the chicken. Liberally salt, pepper and season the bird.
You’ll need a grill with a lid, like a Weber, for this. Light your grill with a good quantity of mesquite.
I figure on needing 30-45 minutes from lighting my coals until the time they will be ready for grilling. When the coals are white, put them on opposite sides in baskets or in a pile. Put the grate on and allow it to get hot so the bird will sear upon contact.
Place the chicken skin side down in the middle of the grate taking care that the coals are not under the bird. Place the salt brick on top weighting down the thickest parts. Place the lid on the grill with the vents open on top and bottom.
About 20-30 minutes later it will be time to turn it. Remove the salt and – taking care not to tear the skin – turn the bird skin side up and put the brick back on top. Replace the lid and cook another 15-20 minutes or until the juices run clear and it feels done. Let the chicken rest at least 5 minutes before carving.
Let the brick cool before rinsing any bits from it so it doesn’t crack. (Note: if you’re using a salt brick, you only need to lightly rinse it and wipe it dry; salt is anerobic, so nothing bad can grow on it.)
Combine any drippings with a little olive oil and vinegar to make a vinaigrette for your salad.
[...] Pollo al Mattone or “Chicken Under a Brick” is an interesting recipe from Colleen at Davero, as it puts the salt block on top of the chicken, [...]
[...] Pollo al Mattone or “Chicken Under a Brick” is an interesting recipe from Colleen at Davero, as it puts the salt block on top of the chicken, [...]