The Ultimate Guide to Brick Chicken: How to Get Perfect Crispy Skin Every Time

Ever heard of cooking chicken under a brick? If not you’re missing out on one of the most delicious ways to prepare chicken! I’ve been obsessed with this technique lately and want to share all my tips for getting that perfect crispy skin while keeping the meat incredibly juicy.

What Is Brick Chicken, Anyway?

Brick chicken (also called “chicken under a brick” or “pollo al mattone” in Italian) is exactly what it sounds like – chicken that’s cooked with a heavy weight on top The technique dates back centuries and remains popular today for good reason!

The basic idea is simple you flatten a chicken (spatchcock it), season it well, then cook it with something heavy pressing down on top This creates incredible contact between the chicken skin and the cooking surface, resulting in the crispiest, most glorious skin you’ve ever tasted

Why You Should Try Cooking Chicken Under a Brick

Before I get into the how-to, let me convince you why this method is worth trying:

• Even cooking: The flattened chicken cooks faster and more evenly
• Super crispy skin: The pressure creates perfect contact with the pan
• Juicy meat: Faster cooking means less moisture loss
• Enhanced flavor: Seasonings really penetrate the meat
• Simple technique: Once you learn it, it’s actually easier than roasting a whole bird

I tried this method last weekend when having friends over, and they couldn’t stop raving about how crispy the skin was!

What You’ll Need

• Whole chicken (3-4 pounds)
• Kitchen shears for spatchcocking
• Salt and seasonings of your choice
• Olive oil
• Large cast iron skillet
• The weight: Either actual bricks wrapped in foil or another heavy pan

Step-by-Step Guide to Perfect Brick Chicken

1. Spatchcock the Chicken

This is just a fancy way of saying “flatten the chicken,” and it’s essential for brick chicken:

1. Place chicken breast-side down on a cutting board
2. Using sharp kitchen shears, cut along both sides of the backbone to remove it
3. Flip chicken over and press firmly on the breastbone to flatten
4. Cut off wing tips if desired

Pro tip: Save the backbone and wing tips for making chicken stock later!

2. Season Generously

This is where you can get creative:

• At minimum, rub the chicken with salt, pepper, and olive oil
• Let it rest in the fridge for at least 30 minutes (or up to 2 hours)
• Pat the chicken completely dry before cooking (this is crucial for crispy skin!)

I like to use a mix of salt, pepper, garlic powder, smoked paprika, and dried herbs. But you do you!

3. Prepare Your Weight

If using actual bricks:

• Wrap them thoroughly in heavy-duty aluminum foil (for hygiene purposes)
• Make sure they’re clean!

If using a pan:

• A second cast iron skillet works perfectly
• You can also preheat it to add extra heat from above

4. Cook the Chicken

Stovetop-to-Oven Method (My Favorite):

1. Preheat oven to 500°F
2. Heat a large cast iron skillet over medium-high heat for 3 minutes
3. Add 1-2 tablespoons olive oil to the hot pan
4. Place chicken skin-side down in the pan
5. Immediately place your foil-wrapped bricks or heavy pan on top
6. Sear for 5 minutes on the stovetop
7. Transfer the whole setup (skillet + chicken + weights) to the oven
8. Roast for 15 minutes with the weights
9. Remove weights, flip chicken, and continue roasting for another 10 minutes
10. Check that internal temperature reaches 165°F in the thickest part

Grill Method:

1. Prepare a two-zone fire (hot on one side, cooler on the other)
2. Place chicken skin-side down on the cooler side
3. Add your weights on top
4. Grill for 30-40 minutes until internal temp reaches 165°F
5. Remove weights, flip chicken, and grill for 5 more minutes to crisp up skin

5. Rest and Serve

Let the chicken rest for 5 minutes before cutting – this helps keep juices in!

Delicious Sauce Ideas

While the chicken is amazing on its own, why not make a quick pan sauce while it rests?

Spicy Jalapeño-Lime Sauce:

1. In the same cast iron pan with all those delicious browned bits, add minced shallot and chopped jalapeño
2. Cook until softened (about 3 minutes)
3. Add white wine and lime juice, scraping up browned bits
4. Reduce heat and stir in butter until glossy
5. Finish with fresh chopped cilantro

Lemon-Butter Sauce (Jun’s Version):

1. Add butter and lemon juice to the pan, swirling to release browned bits
2. Add sugar, salt, and chicken stock
3. Bring to a boil while stirring
4. Mix cornstarch with a tablespoon of water, then add to thicken
5. Strain the sauce into a bowl

Common Problems & Solutions

Problem: Chicken skin isn’t crispy enough
Solution: Make sure to pat the chicken completely dry before cooking and ensure your pan is properly preheated

Problem: Chicken is burning on the outside but raw inside
Solution: Your heat is too high – try a lower temperature or move to a cooler part of the grill

Problem: Chicken sticks to the pan
Solution: Make sure your pan is well-oiled and hot before adding the chicken

My Favorite Flavor Variations

I’ve tried several different flavor profiles with brick chicken, and these are some of my faves:

• Italian style: Basil, oregano, garlic, and lemon
• Spanish inspired: Smoked paprika, chili powder, and cumin
• Asian twist: Ginger, garlic, sesame oil, and a touch of soy sauce
• Lemon-herb: Lemon zest, thyme, rosemary, and garlic

What to Serve with Brick Chicken

Brick chicken pairs wonderfully with:

• Rice (perfect for soaking up those delicious juices)
• A simple green salad with vinaigrette
• Roasted potatoes or root vegetables
• Grilled vegetables like zucchini, eggplant, or peppers

I personally love serving it with rice and a simple leafy salad, as Jun suggests in her recipe.

Final Tips for Brick Chicken Success

1. Temperature matters: Let chicken come to room temperature for 30 minutes before cooking
2. Be patient: Don’t keep lifting the weights to check – trust the process!
3. Get a meat thermometer: The only reliable way to know when chicken is done
4. Experiment with weights: Try different heavy objects to see what works best
5. Enjoy it fast: The crispy skin is best enjoyed immediately

FAQ About Brick Chicken

Q: Do I actually need to use a brick?
A: Nope! Any heavy, flat-bottomed object like a cast iron pan works great. But using an actual brick is kinda fun and makes for a good story!

Q: How long does brick chicken take to cook?
A: Typically about 30-40 minutes total, which is much faster than roasting a whole chicken.

Q: Can I use chicken pieces instead of a whole chicken?
A: Yes! This technique works especially well with chicken halves or quarters.

Q: Do I need to marinate the chicken first?
A: Not necessary, but you can if you want extra flavor. Just make sure to pat it dry before cooking.

My Final Thoughts

Brick chicken is one of those techniques that seems a bit strange at first but delivers absolutely amazing results. The combination of crispy skin and juicy meat is unbeatable, and once you try it, I bet it’ll become one of your go-to chicken recipes.

I love that it’s both impressive enough for company but simple enough for a weeknight dinner. Plus, the variations are endless! You can change up the seasonings and sauces to suit whatever cuisine you’re craving.

So grab a brick (or a heavy pan), spatchcock that chicken, and get cooking! Your taste buds will thank you.