Grilled Citrus Brick Chicken
This is a traditional Tuscan method—bricks weigh down the butterflied chicken, resulting in even, quick cooking and crispy skin (you’ll need two bricks for this recipe; wrap them in foil). If you don’t have bricks, a cast-iron skillet will do the trick. Ask the butcher to butterfly the chicken for you.
1 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon finely chopped fresh oregano
3 teaspoons Kosher salt, divided
2 teaspoons finely chopped fresh rosemary
1 garlic clove, chopped
1 whole chicken (about 3 3/4 pounds), neck and giblets removed, butterflied
1 teaspoon Hungarian sweet paprika
1 teaspoon black pepper
Nonstick vegetable oil spray
1 1/2 oranges
2 foil-wrapped bricks or 1 cast-iron skillet
In a glass baking dish, whisk juices, olive oil, oregano, 1 tsp salt, rosemary and garlic. Marinade chicken in citrus mixture for 2 hours. Refrigerate and turn chicken occasionally. Chicken can also be marinated overnight.
In a small bowl, mix 2 teaspoons salt, paprika and pepper in small bowl.
Heat large grill pan over medium heat, spray with nonstick spray. Slice 1/2 orange into 1/4 inch slices. Remove chicken from marinade. Loosen skin from chicken breast and slide 2 orange slices between skin and breast. Loosen skin from thighs and slide 2 orange slice between skin and thighs. Rub dry seasoning mixture all over chicken. Place chicken, skin side down in grill pan. Place cast iron skillet or foil wrapped bricks on top of chicken. Grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Turn chicken using tongs or spatulas. Replace bricks or skillet and cook until juices run clear.
Let chicken rest 10 minutes before serving.
Adapted from Bon Apetit, May 2008