Tuscan Style Brick Chicken

[b wilt]

Sorry for the poor photo selection, This was done in the dark so I could not get a good pic on the Weber. I had never tried the brick method before,but it turned out really tasty,with a Sweet Potato and Fried Apples! I am gonna be so chubby if I don't stop this grilling all the time.

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[Ed M.]

Looks great, b!

 

[Paul Kastner]

Chicken the real white meat. Looks great.

 

[Rolf Jacobsen]

Yikes! Everything looks great. Can you share the recipe?

 

[John Solak]

Nice!! I have never tried a brick either.

 

[Mike Coffman]

Great looking meal!

 

[b wilt]

These soaked all day in a marinade of 1/3 cup of Olive Oil, 1/3 cup of Lemon or Orange juice,Minced Garlic, minced Rosemary, Kosher Salt, and of Course Black Pepper.
put on direct heat,weighted down with Foil wrapped Bricks, I used my Cast Iron skillet for the weight. 15 minutes per side. Thanks!

 

[Ted M (FatEddy)]

This is good stuff...Great minds think alike , I made the exact same thing last night. Your skillet idea may have been beter, I used two bricks. Since my bird was fairly thick in the breast, the foiled bricks wanted to slide off. I had really smash the breast down for the bricks to stay on the bird. I used a mix of fresh rosemary and thyme.