Sandra This Bobby Flay Rosemary Bricked Grilled Chicken Recipe is a juicy and crispy recipe, which is made with fresh rosemary and garlic. It’s the perfect summer BBQ dinner, ready in about 1 hour and 45 minutes.
Bobby Flay Rosemary Bricked Grilled Chicken Recipe Ingredients
- 1 cup olive oil
- 1/4 cup fresh lemon juice
- 6 cloves garlic, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 2 (3-pound) chickens, butterflied
- Salt and freshly ground black pepper
- Lemon wedges, for garnish
How To Make Bobby Flay Rosemary Bricked Grilled Chicken Recipe
- Make the Marinade: In a large dish or resealable bag, whisk together the olive oil, fresh lemon juice, finely chopped garlic, and chopped rosemary.
- Marinate the Chicken: Add the butterflied chickens to the marinade and turn to coat them completely. Cover and refrigerate for at least 1 hour, or up to 4 hours.
- Preheat the Grill and Prep Bricks: Preheat your grill to medium heat. Wrap four bricks securely in aluminum foil and set them aside.
- Prepare the Chicken for Grilling: Remove the chickens from the marinade, allowing any excess to drip off. Pat the skin of the chickens completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Grill Skin-Side Down: Place the chickens skin-side down on the hot grill. Carefully place two foil-wrapped bricks on top of each chicken to press it flat against the grates. Grill for 8-10 minutes.
- Flip and Finish Cooking: Using tongs, carefully remove the bricks. Flip the chickens over, then place the bricks back on top. Close the grill cover and continue to cook for another 8-10 minutes, or until the chicken is cooked through and the juices run clear (internal temperature of 165°F).
- Rest and Serve: Remove the chicken from the grill and transfer it to a cutting board. Let it rest for 10 minutes before cutting into quarters. Serve warm with lemon wedges for squeezing.
Recipe Tips
- How to get the crispiest skin? There are two key steps. First, after marinating, you must pat the chicken skin completely dry with paper towels. Second, the weight of the bricks ensures the entire surface of the skin makes contact with the hot grill grates, rendering the fat and making it incredibly crispy.
- Why let the chicken rest after grilling? Letting the chicken rest for 10 minutes before you cut into it is essential. This allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful chicken.
- How do I know when the chicken is fully cooked? The most reliable way is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The internal temperature should read 165°F (74°C).
- What is the best way to butterfly a chicken? Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten it.
What To Serve With Bricked Grilled Chicken
This flavorful chicken is a perfect centerpiece for a summer meal, paired with classic BBQ sides.
- Grilled corn on the cob with butter
- Classic potato salad or a warm potato salad with vinaigrette
- Creamy coleslaw
- A simple tomato and cucumber salad
How To Store & Reheat Leftovers
Refrigerate: Let the grilled chicken cool down, then place it in a sealed container and keep it in the fridge for up to 3 days. Freeze: After the chicken cools, wrap it tightly in plastic wrap and then a layer of foil, or place it in a freezer-safe bag. Freeze for up to 2 months. Reheat: For the best results, reheat the chicken on a grill or in a hot skillet over medium-low heat for 5-7 minutes per side to help re-crisp the skin.
Bobby Flay Rosemary Bricked Grilled Chicken Nutrition Facts
- Serving: 1/4 chicken
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 7g
- Cholesterol: 120mg
- Sodium: 320mg
- Protein: 40g
- Total Carbohydrate: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can use any heavy, oven-safe object. A cast-iron skillet placed on top of the chicken works perfectly. You can also place a heavy pot or a foil-wrapped paving stone on top.
Yes, this marinade and grilling method works well for bone-in, skin-on chicken thighs or breasts. You will need to adjust the cooking time accordingly, and you may only need one brick for two pieces of chicken.
The lemon juice in the marinade helps to tenderize the chicken and adds a bright, fresh flavor that balances the richness of the olive oil and rosemary. It provides a background freshness rather than an overpowering lemon taste.
Try More Recipes:
- Bobby Flay Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas Recipe
- Bobby Flay Eggs Benedict with Apple Sausage and Mustard Hollandaise Recipe
- Bobby Flay Grilled Chicken Wings with Chipotle Hot Sauce Recipe
Bobby Flay Rosemary Bricked Grilled Chicken Recipe
Description
A spectacular yet easy grilled chicken, marinated in a simple rosemary, garlic, and lemon mixture and cooked under bricks for guaranteed crispy skin and incredibly juicy meat.
Ingredients
Instructions
- Whisk together olive oil, lemon juice, garlic, and rosemary to make the marinade.
- Coat the butterflied chickens in the marinade, cover, and refrigerate for at least 1 hour.
- Preheat a grill to medium heat.
- Remove chicken from marinade, pat the skin completely dry, and season generously with salt and pepper.
- Place chicken skin-side down on the grill and press down with two bricks on each chicken. Cook for 8-10 minutes.
- Flip the chickens, replace the bricks on top, and cook for another 8-10 minutes, or until cooked through (165°F).
- Let the chicken rest for 10 minutes before carving and serving with lemon wedges.
Notes
- Patting the chicken skin completely dry before grilling is the most important secret to achieving extra-crispy skin.
- The weight of the bricks ensures even cooking and maximum skin contact with the grill grates.
- Don’t skip the 10-minute resting period after cooking; it’s crucial for a juicy, tender result.
- For the best flavor, use fresh rosemary and fresh lemon juice in the marinade.
