Chicken al Mattone with Thyme Pesto
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Jimbo May 28, 2017
From and old meat cutter, Once you have removed the back of the chicken, take your knife and make a slit down the middle of the breast then put your middle finger on the skin side of the breast and your other 2 fingers on the inside of the breast and you can pop the sternum out of the breast to make it lay flatter.
mm June 9, 2015
Maybe I did something wrong. Mine turned out bland. The technique of grilling was great, but the marinade did nothing for me
Audra May 24, 2021
I inject flavor by brining it for a day or two, in a mixture heavy on the spices, letting it sit at room temp a few hours before grilling then mopping the chicken with a slurry of the flavoring agent the last 10 minutes of cooking. For example I used sea salt, fresh garlic cloves, fresh habanero, and thyme in my brine. Then I mopped it with a slurry of lemon with peel, olive oil, thyme and fennel seeds. BTW, I don't add acid to my brines, it changes the texture of the meat. The heat with the habanero is very subtle, not really hot but flavorful.
NatWhit September 13, 2013
This looks delicious. If I used bone-in split breasts instead of a whole chicken, do you think I should still use a brick?
Waverly September 13, 2013
I would. Pressing the chicken into the grill really encourages browning and thus the flavor. Without the brick, you still have a great grilled chicken breast, but it is not quite the same thing.
Midge July 15, 2013
We tried this last night and it was AMAZING. Thanks for another keeper Waverly. Your bbq shrimp has been in heavy rotation this summer too.
Foodiewithalife July 1, 2013
Everything about this sounds just right! I'll be making this chicken for a weekday dinner.
Printz June 30, 2013
I've made chicken this way for years & we love it. The pesto is a new slant tho and am anxious to try it. I use the double cast iron skillet trick- which I preheat in oven 1st.
kweber May 24, 2013
This is going to sound lame, but do you grill this with the grill lid down or up?
Waverly May 24, 2013
I did not close the lid on the grill for this recipe. Closing the lid promotes even cooking, but that is not a concern here since the whole chicken is flattened by splitting it and then placing a heavy paver on it. That said, I am sure your chicken would still be successful grilled with the lid on - just be sure to watch the cooking time as that might change.
LittleMissMuffin January 1, 2016
Wow - I am really surprised you can grill with the lid open and maintain a high enough temperature. I grill chicken and other food all the time and as soon as I open my grill lid, the temperature plummets. I will have to try this though!
cheese1227 May 20, 2013
The flavor of this chicken is fabulous!! Thanks for sharing!
AntoniaJames June 10, 2010
Love this! I use my largest, very heavy cast iron skillet, with one of my Dutch ovens sitting inside it, whenever I need a "brick" for this purpose. It works really well! (I also cook butterflied chickens using this method in the oven during the dead of winter when it's pouring down rain outside . . . lightly browning the chicken on the stove first.) Great recipe. ;o)
Waverly June 10, 2010
You absolutely make bricked chicken in the oven - you can even make it on the stove. And, if you don't have a one foot paver, please don't go out and buy one. Use what you have - like Antonia who used a Dutch oven to weigh her chicken down. Dr.Babs uses a cookie sheet with bricks on it. The point is to crush the chicken down onto the grate so that it browns. Bon apetit!
Printz June 30, 2013
I too use my oven for this recipe when outdoors cooking isn't possible- I prefer cast iron as my bricks :)
TheWimpyVegetarian June 10, 2010
I love to grill chicken this way! And it cooks so much faster. I can't eat nuts, but your pesto sounds really great.
drbabs June 10, 2010
So glad you posted this--it's how I grill chicken, too! You can also put a cookie sheet over the chicken and then weigh it down with bricks rather than put the paving stone directly on top of the chicken.
aargersi June 10, 2010
This sounds fabulous, we have been wanting to do a flat chicken and have not gotten around to it - now we will!! Plus I love plucking the stone out of the garden and throwing it on the grill.
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