Name: Chicken Grilled Under a Brick
Yield: 6
Ingredients: 1 tbsp. fresh lemon juice -; 1 tbsp. kosher salt -; 1 tsp. sweet smoked paprika -; 1 tsp. dried oregano -; 1 tsp. granulated garlic -; 1/2 tsp. crushed red pepper -; 1/4 c. extra-virgin olive oil -; 2 3-pound chickens -; 1/2 c. extra-virgin olive oil -; 1/2 c. chopped parsley -; 2 tbsp. chopped cilantro -; 2 tbsp. fresh lemon juice -; 2 large garlic cloves -; 1 tsp. crushed red pepper -; 1 tsp. red wine vinegar -; 1/2 tsp. sweet smoked paprika -; 1/2 tsp. dried oregano -; 1/4 tsp. kosher salt -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chicken Grilled Under a Brick

1. 1 tbsp. fresh lemon juice -

2. 1 tbsp. kosher salt -

3. 1 tsp. sweet smoked paprika -

4. 1 tsp. dried oregano -

5. 1 tsp. granulated garlic -

6. 1/2 tsp. crushed red pepper -

7. 1/4 c. extra-virgin olive oil -

8. 2 3-pound chickens -

9. 1/2 c. extra-virgin olive oil -

10. 1/2 c. chopped parsley -

11. 2 tbsp. chopped cilantro -

12. 2 tbsp. fresh lemon juice -

13. 2 large garlic cloves -

14. 1 tsp. crushed red pepper -

15. 1 tsp. red wine vinegar -

16. 1/2 tsp. sweet smoked paprika -

17. 1/2 tsp. dried oregano -

18. 1/4 tsp. kosher salt -

How to cook deliciously - Chicken Grilled Under a Brick

1. Stage

Marinate the chicken: In a bowl, mix all of the ingredients except the chickens. Set the chickens breast sides up on a rimmed baking sheet. Flatten the birds, fold the wing tips under and arrange the thighs next to the breasts. Make 2 slashes in the breasts and 1 slash in the legs and thighs. Rub with the marinade, cover, and refrigerate for 8 hours or overnight. Bring to room temperature before grilling.

2. Stage

Make the chimichurri: In a bowl, combine all of the ingredients.

3. Stage

Light a grill. Cover 2 bricks with foil. Grill the chickens breast sides down, pressed with the bricks, over moderate heat until browned, 15 minutes. Flip and grill over low heat until the juices run clear when a thigh is pierced, about 25 minutes longer. Transfer the chickens to a carving board to rest for 10 minutes. Carve and serve, passing the chimichurri at the table.