Brick Chicken (Pollo al Mattone) | Frankie Celenza

whole chicken

🥗Healthier: cornish hens

💰Cheaper: chicken thighs

Cornish hens offer a similar flavor profile with less fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are more economical and have a longer shelf life.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Apple cider vinegar can add acidity without the cost of wine.

Make a marinade by roughly chopping 2 tablespoons of capers.

Add garlic to the marinade, chopping roughly as well.

Add rosemary to the marinade, pulling the leaves off in the opposite direction they grow for effective flavor extraction.

Add a generous amount of olive oil to the marinade for flavor, and a little pepper if desired.

Before marinating the chicken, reserve some marinade to brush on later to avoid contamination with raw chicken.

Place the chicken in a shallow pan to ensure it is evenly coated with the marinade.

Marinate the chicken in the fridge for 1 hour, or overnight for more flavor.

Prepare to grill by turning on the grill and getting other ingredients ready, such as slices of onion and lemon.

Grill the chicken with a brick on top to keep it flat and ensure even cooking.

Brush the top of the chicken with reserved marinade using rosemary leaves during grilling.

Season the grilled onion and scallion with salt while grilling.

Check the chicken and rotate as needed to achieve desired grill marks and doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens