Brick-Cooked Grilled Chicken

A recipe brings a fun twist to classic grilled chicken by using a brick to ensure even cooking and a crispy finish. It’s simple, flavorful, and perfect for a delicious meal any day of the week.

Practical Cooking Tips

Preheat the brick thoroughly to ensure even cooking.
Pound the chicken to an even thickness for consistent results.
Keep an eye on the heat to avoid burning the skin.

Ingredients 0/5

1 (3 pound) whole chicken 1 teaspoon olive oil 1 pinch salt and freshly ground black pepper to taste heavy duty aluminum foil 2 clay bricks

What Makes This Recipe So Great

This method gives the chicken a crispy, golden skin while keeping the inside juicy and tender. Using a brick adds even heat and helps cook the meat quickly and evenly. It’s a fun and unique way to grill that adds great flavor.

Step 1

Place the chicken breast-side down on a cutting board. Use kitchen shears to cut out the backbone and trim about an inch off the breast bone. Snip off the wing tips and any big chunks of fat near the tail. Flip the bird over and press down firmly with the heel of your hand to flatten it. Rub the skin with some oil and sprinkle it lightly with salt and pepper.

Step 2

Tear off two pieces of heavy-duty aluminum foil, about 20 inches long each, and wrap a brick in each piece, shiny side out. Give the grill grate a quick oiling, then place the wrapped bricks on it. Preheat the grill to around 400°F, keeping it steady until the bricks are nice and hot.

Step 3

Turn off the middle burner, then set the chicken, skin side down, over that spot so it’s cooking indirectly. Carefully place the bricks on top of the chicken to press it down, then close the grill lid.

Step 4

Let it cook like this for about 40 minutes. After that, remove the bricks, flip the chicken over, and cook for another 5 to 10 minutes until the skin crisps up. Check the thickest part near the bone with a meat thermometer—it should read 165°F. When it’s done, take it off the grill and let it rest for 10 minutes before slicing.

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Guide

Serve with a fresh green salad or grilled vegetables for a light meal. A side of roasted potatoes or a tangy dipping sauce also pairs well. This dish works great for outdoor gatherings or casual dinners.

Leftover Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the skin crisp. Avoid microwaving as it can make the chicken soggy.