This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chicken Under A Brick
- add review
- #117191
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 1/2 pounds whole chicken, split and butterflied
OR
2 split chicken breasts, with skin left on
1 lemon, juice and zest
1/4 cup olive oil, plus more for brushing
1 tablespoon fresh thyme or rosemary, roughly chopped
2 cloves garlic, minced
Kosher salt, to taste
freshly ground black pepper, to taste
directions
Combine lemon juice, olive oil, chopped herbs, garlic and salt and pepper.
Rinse the chicken under cold running water and pat dry with paper towels. Place the chicken in a large dish and rub all over with the herb mixture. Reserve any extra rub to season the chicken while grilling. Cover and refrigerate for at least 1 hour or up to overnight.
Prepare a grill or grill pan to medium-high heat. Wrap a brick in 2 sheets of heavy-duty aluminum foil (alternatively, use a cast iron skillet) and preheat over the hottest part of the fire. Brush the grill or pan with olive oil and place the chicken skin side down on the cooler side of the grill.
Place the brick or cast iron skillet on top of the chicken and cook covered for 8-10 minutes.
Remove brick and move chicken to hotter part of the grill or increase heat on grill pan. Brush chicken with remaining herb mixture.
Place weight back on chicken and continue to cook 15-20 minutes more until juices run clear when pierced with a fork.
Remove to a carving board, and let rest for 5-10 minutes before carving.
added by
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments