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Indulge in the delicious flavors of Tuscan Grilled Chicken Under a Brick, a classic Italian cooking method that ensures perfectly cooked, juicy chicken with crispy skin.
By using a brick or a heavy skillet to press the chicken down while grilling, this technique helps achieve even cooking and a delightful char, infusing the dish with bold Tuscan flavors.
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Serving and Pairing Suggestions
Serve Tuscan Grilled Chicken Under a Brick hot, garnished with fresh herbs like rosemary or thyme.
This dish pairs beautifully with roasted vegetables, a simple arugula salad, or creamy polenta for a complete meal. For a touch of elegance, drizzle a balsamic reduction over the chicken before serving.
Tips and Notes
- Chicken: Use bone-in, skin-on chicken thighs or breasts for the best results. The skin adds flavor and helps keep the meat moist during grilling.
- Marinade: Marinate the chicken in olive oil, garlic, lemon juice, and fresh herbs for at least 2 hours or overnight for maximum flavor.
- Grilling Method: Preheat your grill to medium-high heat. After placing the chicken on the grill, cover it with a brick wrapped in aluminum foil or a heavy skillet to ensure even cooking.
- Cooking Time: Grill the chicken for about 15-20 minutes on each side, depending on the thickness. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (75°C).
- Storage: Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill to maintain moisture.
Enjoy the flavorful and juicy experience of Tuscan Grilled Chicken Under a Brick as a standout dish in your cooking repertoire!
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Tuscan Grilled Chicken Under a Brick
This Tuscan-inspired grilled chicken is a flavorful and easy to prepare dish that is perfect for any summer barbecue. Using the weight of a brick on top of the chicken helps to ensure even cooking and creates a crispy, golden skin. Serve with a side of roasted vegetables or a fresh salad for a complete meal.
Equipment
- Grill
- Large bowl
- Mixing spoon
- Sharp knife
- Tongs
- Aluminum foil
- Brick or heavy object wrapped in foil
- Meat thermometer
Ingredients
- 4 boneless - skinless chicken breasts
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves of garlic - minced
- 2 tablespoons dried Italian seasoning
- Salt and black pepper to taste
- 1 lemon - thinly sliced
- Fresh chopped parsley for garnish
Instructions
- Preheat your grill on medium-high heat.
- In a large bowl, mix together balsamic vinegar, olive oil, minced garlic, Italian seasoning, salt, and black pepper.
- Add chicken breasts to the bowl and toss to coat them evenly with the marinade.
- Cover the bowl with plastic wrap and let the chicken marinate for 10 minutes.
- Take the chicken out of the marinade and discard the excess liquid.
- Place the chicken breasts on the grill and cook for 5 minutes on each side.
- While the chicken is cooking, wrap a brick or heavy object in aluminum foil.
- After 10 minutes, take the chicken off the grill and place it on a sheet of aluminum foil.
- Place the lemon slices on top of the chicken, then place the foil-wrapped brick on top of the lemons.
- Return the chicken to the grill and cook for an additional 5-6 minutes, or until it reaches an internal temperature of 165°F on a meat thermometer.
- Remove the chicken from the grill and let it rest for 5 minutes.
- Sprinkle with fresh parsley and serve hot.
Notes
For extra flavor, you can add some chopped fresh herbs to the marinade, such as rosemary, thyme, or oregano.
If you do not have a brick, you can use a heavy cast iron pan or another heavy object to weigh down the chicken.
To make this dish more authentic, try using traditional Tuscan herbs like sage and fennel in the marinade.
This recipe can be easily doubled for a larger group.
Serve with a side of grilled vegetables or a fresh salad for a complete meal.
Nutrition
Calories: 250kcal
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