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Italian Grilled Chicken using bricks-update

SyraQ
SyraQ Posts: 95
edited November -0001 in EggHead Forum
A few days ago I tried the Italian grilled chicken recipe from the latest Cooks Illustrated. I used a raised grid, set the egg for about 325-350, followed the time suggestions from the recipe. I put some foil covered bricks over the chicken. It does have to be flipped once half way through and then again right at the end. I thought it was really good. The best part is the herb paste that is put under the skin. What was different is that you actually simmer the olive oil, garlic and lemon zest, then add the herbs for a bit. Strain this mixture and add some salt/pepper to the solids. They get put under the skin. The remaining flavored olive oil gets mixed with some lemon juice to drizzle over the chicken after it is served. This was delicious. I'd make it again for sure.
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Comments

  • BENTE
    BENTE Posts: 8,337
    would you use the bricks again or would you just put the sauce under the skin and spatchcock it??

    just wondering what the bricks helped you accomplish..


    thanks for posting a follow up i was wondering about your "brick" chicken this morning ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Darnoc
    Darnoc Posts: 2,661
    The Italian's use this method to compress the bird for quick cooking and producing crisp skin by giving maximum contact with the grill.
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  • BENTE
    BENTE Posts: 8,337
    if you spatchcock it and flip it once you get crispy skin without a brick ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • thirdeye
    thirdeye Posts: 7,428
    DSC03220a.jpg

    Did you happen to catch my reply in your original post about using a foil covered pizza stone, and the alternate butchering technique?
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • SyraQ
    SyraQ Posts: 95
    Not until after I cooked it. That looks a little easier though. Thanks.
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  • SyraQ
    SyraQ Posts: 95
    I do think the bricks made a different kind of chicken than the regular spatchcock, but since this herb paste was so delicious (and olive oil lemon drizzle, too) that I would probably give it a try on the spatchcock recipe and see how that turned out. There was a big difference in taste in simmering the herb mixture. It evened out the garlic. Very tasty indeed.
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  • Darnoc
    Darnoc Posts: 2,661
    I think that Cooks Illustrated was giving this as a method for the average person to do this in their home oven and not the Egg.Ours just turn out better.
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