One day it will hit you like a ton of bricks. Cooking a whole chicken doesn’t have to take hours! In fact, you can cut your cooking time in half if you actually use a brick – or, at least, a cast iron skillet. “Cooking under a brick” is an age-old method that simultaneously heats food from the top and bottom. With this pollo al mattone recipe, you can have a juicy, feast-sized meal any day of the week. Let that sink in for a minute.
Ingredients
1 whole chicken (pasture-raised & organic)
1 fresh lemon (organic)
8-10 cloves garlic, smashed
1 bunch fresh oregano
2 Tbsp. balsamic vinegar
Himalayan pink salt, to taste
Freshly ground black pepper, to taste
Directions
1. In a food processor, combine juice from lemon (save rind), garlic, oregano, vinegar, salt and pepper. Pulse to combine.
2. Use poultry shears to cut out the backbone of the chicken, reserving for stock.
3. Open up the chicken like a book with skin side up.
4. Rub lemon mixture all over chicken, under and over the skin. Place in an air-tight container and store in refrigerator to marinate 12 to 24 hours.
5. Remove from refrigerator 30 minutes prior cooking.
6. Preheat grill to 400 degrees F and place a cast iron skillet on the grill to heat.
7. Place the marinated chicken on the grill, skin side down. Use the heated skillet to weigh down the chicken. Cook 15 to 20 minutes.
8. Remove skillet, turn over chicken and place the skillet back over the chicken. Cook another 10 to 15 minutes. or until temperature reaches 150 degrees F.
9. Remove from grill and let rest under foil 10 to 15 minutes, or until temperature reaches 160 degrees F.
10. Serve with grilled veggies you can prepare while the chicken is resting.