Best for: The crispiest whole grilled chicken you can make, with almost no seasoning list.
Tuscany’s pollo al mattone presses a butterflied chicken flat under a heavy brick so the skin renders and crisps in its own fat. Rosemary, garlic, and lemon are all it needs. A foil-wrapped brick or a heavy cast-iron skillet does the same work on a home grill.
Grill: Two zones; 400°F with the lid closed, brick or weighted skillet on the chicken. Equipment: Covered grill, foil-wrapped brick or heavy cast-iron skillet, kitchen shears, tongs, instant-read thermometer.
Ingredients
Marinate: 1 hour. Rest: 10 minutes. Total: 2 hours 10 minutes.
Chicken and marinade
- 1 whole chicken, 3 1/2 to 4 lb, spatchcocked
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 3 garlic cloves, minced
- 1 tablespoon lemon zest
- 2 teaspoons fine table salt
- 1 teaspoon black pepper
To serve
- 1 lemon, cut into wedges
- Fresh rosemary sprigs
Directions
Stir the olive oil, rosemary, garlic, lemon zest, salt, and black pepper together and rub it all over the chicken, working some under the skin. Cover and refrigerate for 1 hour (or overnight).
Heat a two-zone grill to 400°F. Set the brick or heavy skillet over direct heat to preheat for at least 15 minutes.
Set the chicken skin-side down over direct heat and place the hot brick or skillet on top. Close the lid and cook for 20 minutes, until the skin is deep golden.
Remove the weight, flip the chicken skin-side up, and move it to the cooler side. Close the lid and cook until the breast and the thickest part of the thigh reach 165°F, about 25 minutes more.
Rest the chicken, tented with foil, for 10 minutes.
Carve and serve with lemon wedges and rosemary sprigs, spooning the pan juices over the top.
Grilling tip: Preheat the brick — a cold weight steams the skin, a hot one fries it crisp.
