CAMPFIRE CHICKEN UNDER A BRICK WITH LEMONS
You don't need an oven to make this campfire chicken recipe. Flattening the bird with a brick and cooking it in a skillet achieves a "roasted" finish. Two whole lemons bring bright, citrusy flavor.
Provided by Martha Stewart
Categories Chicken Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on a cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Rub all over with 2 tablespoons oil, and season generously with salt and pepper.
- Heat 2 tablespoons oil in a cast-iron skillet set over a campfire or on a medium grill. Place chicken in skillet, breast side down, and place a clean brick or heavy skillet directly on top, pressing to flatten chicken. Grill until skin is golden and crisp, about 12 minutes.
- Remove brick, and flip chicken. Cover with foil, and grill for 20 minutes more. Flip chicken, and grill until cooked through and an instant-read thermometer inserted into the thigh reaches 165 degrees, about 5 minutes more.
- Meanwhile, grill lemon wedges directly on grates, flipping, until caramelized, about 2 minutes per side. Transfer chicken to a platter. Drizzle with remaining tablespoon oil, and sprinkle with red-pepper flakes. Serve with lemons.
30 MINUTE GARLIC-PARSLEY CHICKEN-UNDER-A-BRICK
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F.
- Combine the garlic, parsley, almonds and lemon zest in food processor and pulse to grind into a dry paste. Loosen skin on chicken and layer 1/4 of the mixture under the skin on each piece of chicken. Wash your hands, grease the breasts with a liberal drizzle of extra-virgin olive oil and season with grill seasoning. Place skin side of the breasts down in the skillet and top with another, smaller skillet. Weight the pan with a brick. Cook to crisp skin, 6 to 8 minutes. Transfer the pan to hot oven and roast for 15 minutes.
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