Pollo al mattone (chicken under a brick)
Discover the authentic Italian flavors of Pollo al Mattone - a succulent whole chicken marinated in olive oil, fresh rosemary, and garlic, then cooked to crispy perfection under a brick. An irresistible, easy-to-follow recipe for a tender and flavorful chicken dish that will impress your family and friends.
Cook time 70 min
Prep time 20 min
Ingredients:
3 lb whole chicken1/2 cup olive oil
2 tbsp rosemary
2 garlic cloves
Pollo al mattone, or chicken under a brick, is a traditional Italian dish that yields a juicy and crispy chicken. The unique method of pressing the chicken under a heavy object ensures even cooking and a delightful texture. Aromatic with rosemary and garlic, this flavorful recipe is sure to become a favorite in your kitchen.
Instructions:
- Rinse the chicken under cold water and pat it dry with paper towels.
- To spatchcock the chicken, place it breast-side down on a cutting board.
- Using kitchen shears, cut along one side of the backbone from one end to the other. Repeat on the other side of the backbone and remove it.
- Flip the chicken over and press it flat by firmly pressing down on the breastbone with the heel of your hand until you hear a crack.
- In a small bowl, mix the olive oil, rosemary, minced garlic, salt, and pepper.
- Rub the mixture all over both sides of the chicken, making sure it's evenly coated.
- Place the marinated chicken in a large resealable plastic bag or a shallow dish, cover, and refrigerate for at least 2 hours, preferably overnight.
- Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).
- If you do not have a grill, you can use an oven. Preheat the oven to 400°F (200°C).
- Wrap two clean bricks in aluminum foil. If you don't have bricks, you can use a heavy skillet or another heavy oven-safe object.
- Once the grill (or oven) is preheated, place the chicken skin-side down on the grill grates.
- Position the foil-wrapped bricks (or heavy skillet) on top of the chicken to press it flat. This ensures even cooking and crispy skin.
- Grill the chicken for about 20-25 minutes on the first side.
- Carefully remove the bricks (use oven mitts as they will be hot) and flip the chicken over.
- Replace the bricks on the chicken and continue grilling for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
- Once the chicken is cooked, remove it from the grill and let it rest for about 10 minutes before carving.
- Serve the chicken with your favorite side dishes and enjoy!
Tips:
- Preparation: Make sure to spatchcock the chicken by removing the backbone. This helps the chicken to lie flat and cook evenly.
- Marination: Marinate the chicken in the olive oil, rosemary, and garlic mixture for at least an hour, or preferably overnight, to enhance the flavor.
- Cooking Equipment: If you don't have a brick, you can use a heavy skillet or another weighted object wrapped in foil to achieve the same effect.
- Temperature: Cook the chicken on a medium-high heat to ensure the skin gets crispy without burning. Finishing in the oven may be required, depending on the thickness of your chicken.
- Resting Time: Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, resulting in a more flavorful and juicy dish.
Pollo al mattone is not only a visually appealing dish but also incredibly delicious. The method of cooking under a brick creates a perfect blend of crispy skin and tender meat, infused with the rich flavors of rosemary and garlic. Enjoy this classic Italian dish with your favorite side dishes and savor the extraordinary taste.
Nutrition per serving
6 ServingsCalories 680kcal
Protein 60g
Carbohydrates 0.28g
Fiber 0.03g
Sugar 0.01g
Fat 70g
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