Grilled Citrus Chicken under a Brick

Name: Grilled Citrus Chicken under a Brick
Yield: Makes 4 servings
Ingredients: 1 cup fresh orange juice; 1/3 cup fresh lime juice; 1/4 cup fresh lemon juice; 2 tablespoons olive oil; 1 tablespoon finely chopped fresh oregano; 3 teaspoons salt; 2 teaspoons finely chopped fresh rosemary; 1 garlic clove, chopped; 1 chicken (about 3 3/4 pounds), neck and giblets removed, butterflied; 1 teaspoon Hungarian sweet paprika; 1 teaspoon black pepper; Nonstick vegetable-oil spray; 1 1/2 oranges; Special equipment: 2 foil-wrapped bricks (or cast-iron skillet); gas or charcoal grill

November 7, 2012

Cooking with a brick might sound strange, but it is the key step in this Tuscan chicken dish. The brick flattens the butterflied chicken so it cooks faster and more evenly, keeping the bird moist and tender. Orange slices placed under the chicken’s skin and a zesty herb marinade give this dish a smoky citrus flavor. Serve with a light salad for lunch, or pair it with a hearty potato dish and crunchy green vegetables for dinner.

Recipe notes

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