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Wood Fired Recipes Community Cookbook

Pollo al mattone (chicken under a brick)

Jul 08, 2011Posted by guestchefPrint

This is my modification of the classic central-Italian chicken preparation.  You’ll be treated to a wonderfully crisp skin and succulent, spicy chicken.

 

Pollo al mattone (chicken under a brick)
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Pollo al mattone (chicken under a brick)
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Votes: 0
Rating: 0
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Print Recipe
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Instructions
  1. After firing to pizza temperature, set up the grill in the oven’s landing.
  2. Spatchcock that chicken.
  3. Grind the garlic, black pepper, salt, and red pepper and combine with the olive oil. Rub all over the chicken.
  4. Place the chicken on the grill skin side down, and cover it with the bricks. You want the bricks to press the chicken into the grill. Grill for 5 minutes, or until you smell the skin beginning to char.
  5. Flip the chicken, remove the bricks, and pull the grill away from the heat. Let the whole thing continue to roast until the chicken reaches 155F at the breast and 165 at the thigh. Remove and let rest for 5-10 minutes before carving.

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