Brick Chicken Recipe
Make Brick Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
For Searing & Pressing
Pan Sauce (optional)
Method
Chicken & Marinade
Prep and Marinate
Pat the chicken dry with paper towels. If using whole halves, butterfly or press slightly so they lay fairly flat. In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, thyme, smoked paprika, 1.5 tsp kosher salt and 3/4 tsp black pepper. Rub the marinade all over and under the skin where possible. Cover and refrigerate for at least 30 minutes and up to 4 hours. Bring to room temperature for 20 minutes before cooking.
For Searing & Pressing
Preheat Skillet & Prepare Weight
About 10 minutes before cooking, place a cast-iron or heavy skillet over medium-high heat. Prepare your pressing weight by wrapping a brick or another heavy object in aluminum foil (or use a second heavy skillet). Heat the weight briefly in the oven or on another burner so it's warm when used.
Sear the Chicken
Add 1 tbs oil and 2 tbs butter to the hot skillet. When the fat is shimmering and foaming, place the chicken skin-side down, pressing lightly so skin makes full contact. Immediately place the wrapped weight on top of the chicken to flatten it (this is the 'brick' step). Reduce heat to medium and cook, undisturbed, for 12–15 minutes until the skin is deeply golden-brown and crisp and fat has rendered. If cooking multiple pieces, do not overcrowd; cook in batches.
Flip and Finish
Remove the weight, flip the chicken and add it back to the skillet. Add a splash of stock (about 2–3 tbs) to the pan if it looks dry. Continue cooking skin-off for 8–12 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If the skin is not crisp enough after flipping, finish under a preheated broiler for 1–2 minutes watching carefully.
Pan Sauce (optional)
Make Pan Sauce
Remove chicken to a resting plate and tent loosely with foil. With the skillet over medium heat, add the minced shallot and sauté in the remaining fat for 1–2 minutes until softened. Carefully pour in the white wine (or 1 cup stock) to deglaze, scraping up browned bits with a wooden spoon. Reduce by half (2–3 minutes). If using wine, add 1/2 cup chicken stock and simmer 2–3 minutes. Stir in 1 tbs lemon juice and whisk in the cold cubed butter, a piece at a time, to create a glossy sauce. Taste and season with salt and pepper.
Serve
Spoon sauce over the rested brick chicken, sprinkle chopped parsley, and serve immediately.