Receta Citrus Grilled Chicken Under a Brick #SundaySupper
Citrus Grilled Chicken Under a Brick or “Pollo al mattone” the Italian name for a chicken that’s pressed under bricks. A method that speeds up cooking and creates a very crisp skin.
There is honestly nothing better than those first signs of summer. Earlier sunrises and later sunsets are just one of the pleasures of the season. For some people, it’s shorts, tanks, and sunglasses. For others, it might mean the luxury of sleeping in (lucky people).
However my favorite sign of summer would be my outdoor grill. What a fantastic way to keep the heat out of the kitchen, right? It’s the time of year that I promptly order the hubby to fill up the propane tank, because summer has arrived. Well, at least for me it has.
During these warm months ahead, you can find us lounging in the backyard, sipping on a summer cooler, or in my case, my favorite glass of Gallo wine.
Today the Sunday Supper Community is sharing recipes that pair perfectly with Gallo Family Vineyards wine for those backyard barbecues and fun summer potlucks we all enjoy.
Are you all ready for the BBQ season to begin? Do you have any tips to share your best ways to host an outdoor potluck? Are you like me and go crazy with several grills going on at the same time?
I will be hosting a colleague reunion at the end of the summer. My idea is an all appetizer and dessert party that pairs well with Gallo wines. Do you have any fun events planned?
I am also going to be putting my grill to good use these upcoming months. New grilling techniques or ones I just haven’t tried out yet are in the queue. You should see my list of new recipes. A list that is longer than my arm and will probably get even longer.
Speaking about techniques, I have a question for all of you. Have you ever “spatchcocked” a chicken before? If you are like me, you probably haven’t either. What is “spatchcocking” anyway? I am so glad you asked. Basically, it’s removing the backbone of the bird and flattening it out before cooking. You may have heard the term “butterflying”, which actually is a prettier word and one I prefer to say myself.
I have been intrigued with Brick Chicken for quite a while. I don’t mean chicken that tastes like a brick. I mean the method of cooking chicken underneath a brick.
When dining out, I enjoy ordering dishes that I don’t normally make at home. There is something special about crispy delicious skin and succulent juicy and tender chicken meat on the inside. I have never attempted brick chicken at home.
That, plus the fact that I have never grilled a whole chicken, made this dish number one on my list of new techniques to master on the grill.
Lucky for me poultry was my first choice since Pinot Noir and Pinot Grigio are my two favorite wines. They are a perfect match for pairing with poultry. Even better is the fact that you can enjoy either a white or red pinot with poultry.
- Pinot Grigio that has the hints of citrus and pairs well with grilled poultry
- Pinot Noir that is smooth and light and pairs well with roasted chicken
I am going to be honest with you. I was afraid, or worried, or nervous about “spatchcocking” my chicken, so this time I left it to the butcher to do it for me. You can call me chicken.
Citrus Grilled Chicken Under a Brick Author: Marlene Baird Nutrition Information
Carbohydrates: 8.2
Protein: 68
Cook time: 40 mins Total time: 40 mins
1¼ cup fresh orange juice ⅓ cup fresh lime juice ½ cup fresh lemon juice 2½ tablespoons avocado oil 2 Tablespoon finely chopped fresh oregano 4 teaspoons salt, divided 3 teaspoons finely chopped fresh rosemary 2 garlic clove, chopped 1 whole chicken (about 3¾ pounds), neck and giblets removed, butterflied 1 teaspoon Hungarian sweet paprika 1 teaspoon black pepper Canola oil for the grill 2 foil-wrapped bricks or 1 cast-iron skillet
Whisk juices, avocado oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Pour ¼ of it in a separate container. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. You can marinate up to 24 hours. Take chicken out of fridge 20 minutes before turning on the grill. Remove the marinade and discard. Pat the chicken dry. Mix up the paprika salt and pepper and sprinkle all over the chicken. Spray grill rack with nonstick spray. Preheat grill and set to indirect heat. Slice ½ orange into ¼- to ⅛-inch-thick slices. Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs.Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half). If you use the cast iron skilled, pour the extra marinade you set aside into the skillet and let it cook while the chicken is grilled. Remove it to pour on top of the chicken when it's done. Cover and grill until skin is crispy and brown, about 15 to 20 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes. Meanwhile, place citrus on the grill and cook until slightly charred, turning often, about 1 minute. 3.3.3077
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
For more information on Gallo Family Vineyards wines and menu pairing ideas, visit their website (where you can also find a store locator).
Check out all the fantastic ideas for Backyard BBQs and potlucks on their blog.
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