Tested till perfect Chicken Under Bricks

Chicken Under Bricks

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/4 cup 1/4cupolive oil
  • 4 4cloves garlic, minced
  • 2 tbsp 2tbspfinely chopped fresh oregano
  • 1 tsp 1tspsalt
  • 1 tsp 1tsppepper
  • 1/2 tsp 1/2tsphot pepper flakes
  • 1 1chickenchickens, (3 lb/1.5 kg)
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In small bowl, combine oil, garlic, oregano, salt, pepper and hot pepper flakes; set aside. Using kitchen scissors, cut chicken down each side of backbone; remove backbone. Turn breast side up; press firmly on breastbone to flatten chicken. Tuck wings behind back. Place in shallow dish.

Brush oil mixture all over chicken. Cover and refrigerate for at least 4 hours or for up to 24 hours.

Wrap 2 bricks in foil. Place chicken, skin side down, on greased grill over medium heat. Place bricks on chicken. Close lid and cook for 20 minutes.

Wearing oven mitts, remove bricks. Using tongs, turn chicken over. Replace bricks; cook for about 20 minutes or until juices run clear when thigh is pierced.

Transfer chicken to cutting board; cover loosely with foil and let stand for 10 minutes. Using chef's knife or clean kitchen scissors, cut into 2 breast and 2 leg portions.

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