Barbecued Brick Chicken

Barbecued Brick Chicken

Fire up the grill and grab a brick! A heavy rock will do too! This delicious chicken recipe shows you how to cook a whole chicken with a few common materials and simple, but tasty ingredients. Get your chicken cooked in half the time with just as much flavor with this Barbecued Brick Chicken Recipe!


Whole Chicken – split in half, remove back bone – 1pc

Garlic Cloves – trimmed, peeled and finely sliced – 4pc

Fresh Thyme – rinsed, and leaves stripped – 4pc

Fresh Rosemary – rinsed, leaves stripped and finely chopped – 4pc

Ground Chili Pepper – 1tbsp

Ground Paprika – 1tbsp

Ground Coriander – 1tbsp

Extra Virgin Olive Oil – as needed

Flaked Sea Salt – to taste

Fresh Ground Black Pepper – to taste



1. Position rack in center of barbecue, preheat gas or charcoal barbecue to 350°F (176°C), gas mark 4
2. Heat cast iron pans, season lightly with olive oil
3. Rinse chicken in cold water, pat dry with paper towel, drizzle with olive oil, season with salt and pepper
4. Season liberally with chili pepper, paprika, coriander, thyme and rosemary, top with garlic
5. Place the chicken half, skin side down, in the pan, season with salt and pepper
6. Place second pan on top (if you don’t have cast iron skillets, wrap two bricks in a couple of layers of aluminum foil)
7. Roast until the skin is golden brown and the internal temperature is 165°F 8. Remove from heat, gently remove chicken from pans careful to keep skin in tact

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