Chicken cooked with a brick? Yup!
If you don’t have a brick, a cast iron skillet, heavy pot, or panini pan will do just fine.
Enter the crispiest, moistest chicken you’ve ever had.
Whenever I cook chicken on stovetop like this, I always make a mess on the floor, so I’ve began spreading a towel on the hardwood floors to catch any grease.
Ya’ll got any chicken clean-up tips?
Anyhow, squishing the chicken down nice and flat ensures that it’s crispy, but cooking it quickly retains its moisture. It’s delicous. And easy!
Here’s a video to help ya’ll out, and recipe to follow:
~Peace, Love, and Cooking with a Brick Ya’ll!
Flat Brick Chicken
3 pounds Split Chicken Breasts
2 Tablespoons Olive Oil
1 whole Lemon, Juiced
3 sprigs Rosemary
1 sprig Thyme
Place the chicken in a bowl. Pour 2 tablespoons of olive oil over the chicken, just enough to coat the chicken. Juice the lemon and add to the bowl. Remove the rosemary and thyme from their sprig and rub gently in your hand before adding to the bowl. Toss to coat all pieces.
Heat a skillet over medium high. Place split chicken breasts in a single layer in the pan. Place something heavy over the chicken, either another cast iron skillet, a panini pan with a lid, or a brick wrapped in foil – as done in Mexico.
Cook chicken for 7-8 minutes until golden brown, turn and cook the other side.