Here’s a cooking video I made showing how to make Grilled Chicken Under Brick! Enjoy.
You can read about and print the recipe here.
I’ve always wanted to make Chicken Under Brick. It’s a classic Italian dish where a chicken is butterflied or separated and cooked under a mattone, a heavy tile. It’s essentially like cooking the chicken under a panini press. The heat is condensed and because the backbone is discarded, or the chicken separated, it cooks quickly and stays moist and flavorful. This was the perfect recipe to develop for The Gorge Magazine‘s Summer 2012 issue. I had so much fun experimenting with this recipe until I got it just right. We will be making this a lot in the coming months.
LEMON AND HERB CHICKEN UNDER BRICK
When you’re ready to cook the chicken, heat the entire grill on high. Carefully oil the grill. Place the chicken pieces close together, skin side down, over indirect heat. Place a cast iron skillet, or two bricks wrapped in foil, on top of the chicken. Cover grill, and cook for 15 minutes.
Meanwhile, mix together the butter, garlic, thyme, rosemary, lemon zest, 1/2 tsp salt, and 1/2 tsp pepper.
I get asked, several times a year, by my friends and family, for my Paris List. It’s no secret that I love Paris. It’s my favorite city in the world. I fell in love with Paris when I was 18, on a trip with my Dad and Stepmom. There’s just something about that city, the bridges, the bakeries, the parks, the restaurants, the shops, the neighborhoods, the metro, the wine, the Eiffel Tour… I just love it all.
I decided to put my Paris List into a series of posts for anyone who’s lucky enough to be traveling to Paris. Over the next couple of weeks I’ll be writing about my favorite museums, restaurants, cafés, parks, things to see and do, and more. I’m using photos from our Honeymoon in Paris, along with quotes from a travel journal I kept while we were there.
To get things going, here is my list of 10 things you absolutely must do when you find yourself in Paris…
Whether you are in Paris for a few days or a few weeks it’s so much fun to find “your own” little bakery, wine shop, cheese shop, etc. Paris is grouped into little neighborhoods so you can easily make an area feel like it’s yours.
Margarita Congelada (pronounced cone-hey-la-da). Today Gigi and I are having a lovely, cozy movie day. I’m sipping tea, watching movies based on Jane Austen novels, working on the blog and cuddling with my babe. Last week I promised to have perfected my accidental cocktail. So here is the recipe! This Margarita on Rocks 2.0 was a very happy accident. Without warning, the sun decided to come out and some little voice deep in the back of my mind whispered to me, “It’s margarita time”. Yes!!! But, we only had a couple lemons and one lime and I didn’t want to spend any time making my yummy Fresh Squeezed Margarita and I don’t ever use store bought mix cause it gives me a sugar headache. What to do??? This near tragedy was avoided when I remembered that, the last time I had made a big pitcher of my margarita mix, I had frozen what we didn’t use in ice cube trays! Woohoo! Rather than waiting for the cubes to melt before making up a regular ol’ margarita, I simply made one over the frozen cubes of mix! It is super fresh, sweet and sour and definitely hits the spot!
This drink is great if you love tequila. It’s like having whisky on the rocks but for tequila lovers! The sugar added to the drink and on the glass is needed because otherwise it’s too tart and the regular ice cubes help to water down the mix as you sip. By the time you get to the end of your drink (unless you’re a really fast drinker) it will taste just like my regular margarita! Come to think of it, if you are a really fast drinker, skip the regular ice cubes and just use the frozen mix.
*the cubes can be a bit tricky to get out of the tray. I had to fill the sink with hot water, quickly and dunk the bottom of the tray before they slid out easily!