Ginger Chicken Under A Brick Recipes

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CHEF JOHN'S CHICKEN UNDER A BRICK

You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 5



Chef John's Chicken Under a Brick image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
  • Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
  • Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
  • Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.

Nutrition Facts : Calories 302.9 calories, Cholesterol 132.5 mg, Fat 13.3 g, Protein 43.1 g, SaturatedFat 3.4 g, Sodium 153.8 mg

1 (3 1/2) pound whole chicken, wings removed
salt and ground black pepper to taste
1 pinch herbes de Provence, or to taste
1 tablespoon vegetable oil, or as needed
2 heavy clay bricks, wrapped tightly in aluminum foil

CHICKEN UNDER A BRICK

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 1 to 2 servings

Number Of Ingredients 12



Chicken Under a Brick image

Steps:

  • In a small bowl, combine the cumin, smoked paprika, crushed red pepper, garlic, oregano and lemon zest and juice. Drizzle in olive oil until the mixture becomes a paste. Place one half of the chicken into a large bowl (reserve the other half chicken for another use) and massage with the spice mixture. Let sit for 10 minutes at room temperature (or up to 12 hours in the fridge; if refrigerating the chicken, remove it from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature).
  • Preheat the oven to 400 degrees F.
  • Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin-side down. Oil the bottom of another large saute pan, lay it on top of the chicken and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Transfer to the oven and cook for about 20 minutes.
  • Remove the pans from the oven and remove the weights and top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness; it should be cooked through but still succulent and juicy. Transfer the chicken to a serving platter.
  • Remove the excess fat from the pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half.
  • Spoon the juices over the chicken and sprinkle with chives.

1 teaspoon toasted ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, smashed and finely chopped
3 sprigs fresh oregano, leaves finely chopped
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
One 3 1/2-pound chicken, backbone removed, split in half through the breast (see Cook's Note)
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
3/4 cup chicken stock
1 tablespoon finely chopped chives

CHICKEN UNDER A BRICK

It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn't seem terribly pristine, it can be wrapped in foil.)

Provided by Mark Bittman

Categories     easy, lunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7



Chicken Under a Brick image

Steps:

  • Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
  • When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
  • Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
  • Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 593 milligrams, Sugar 0 grams, TransFat 0 grams

1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 tablespoon peeled and coarsely chopped garlic
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary, optional
1 lemon, cut into quarters

CHICKEN UNDER A BRICK

If you've ever roasted a chicken, then consider this chicken dinner 2.0 - you're sure to impress with just a little bit of extra work. The bones are removed from a small chicken to flatten it and help it cook evenly. It's then air-chilled overnight to ensure the skin gets golden and crispy. Cooking it doesn't take a ton of babysitting - just check it every once in a while and adjust your heat as necessary.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h10m

Yield 2 to 4 servings

Number Of Ingredients 7



Chicken Under a Brick image

Steps:

  • Spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone. Push the chicken down to flatten it out. Cut the wings off at the third joint (at the wing tip). Now locate the thigh bone. Use a small and sharp knife to cut the flesh off away from the bone, working all the way down to the joint. Once you're at the joint, bend the thigh bone back until you hear it pop and use your knife again to help remove the thigh bone completely. Repeat with the remaining thigh bone.
  • Turn the chicken over, blot it dry and refrigerate on a large plate or baking sheet, uncovered, overnight to dry out the skin (this will help make it extra crispy). If you have to skip this step, then dry the chicken as best you can with paper towels and refrigerate, uncovered, for as long as you can.
  • Sprinkle the chicken generously on both sides with salt and pepper.
  • Heat the oil in a large 12-inch cast iron or nonstick skillet over medium-low heat. Lay the chicken, skin-side down, in the skillet. Add the garlic and herbs to the skillet. Now use either 2 bricks wrapped in foil or another heavy, slightly smaller skillet filled with large cans (tomato cans work nicely) directly on top of the chicken. Cook, leaving the chicken mostly undisturbed, checking every once in a while to make sure the skin is browning evenly and not getting too dark too quickly, and adjusting the heat as needed, until almost all of the meat is white (except for the very top of the breast) and the skin is a deep golden brown and crispy, 30 to 35 minutes. Remove the bricks or weighted skillet and turn the chicken over using tongs and/or a spatula, being careful not to rip the skin. Continue to cook until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, 15 to 20 minutes more.
  • Remove the chicken and let rest for a few minutes before carving. Serve with lemon wedges.

One 3- to 4-pound chicken
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 cloves garlic, crushed with skin on
4 to 5 sprigs fresh herbs like rosemary, thyme and sage
4 to 5 sprigs fresh herbs like rosemary, thyme and sage
1 lemon, quartered

CRISPY CHICKEN UNDER A BRICK

Provided by Tyler Florence

Categories     main-dish

Time 1h45m

Yield 3 servings

Number Of Ingredients 9



Crispy Chicken Under a Brick image

Steps:

  • Remove the backbone and split the chicken in half. Mix together 1/2-cup olive oil, orange juice and zest, cumin, curry, brown sugar, garlic and parsley. Marinate the chicken in the mixture for 1 hour, covered in the refrigerator.
  • Place an ovenproof skillet, preferably cast iron, over medium-high heat for about 3 minutes. Put the remaining 1/4-cup olive oil into the hot skillet and wait 1 minute for it to heat up.
  • Remove the chicken from the marinade, season all over with salt and pepper. Place the chicken halves in the skillet, skin side down. Wrap 2 bricks in aluminum foil and set them on top of the chicken. The weight will flatten the chicken resulting in a very crispy skin.
  • Cook on the stovetop for 10 minutes, then transfer the weighted skillet to a preheated 450 degrees F oven. Roast for 15 to 20 minutes. Use a thin metal spatula to pry the chicken from the pan so not to tear the skin.

1 whole (3 pound) chicken
3/4 cup olive oil
2 oranges, juiced and zested
2 teaspoons cumin seed, toasted
1 teaspoon curry powder
1 tablespoon brown sugar
1 teaspoon minced garlic
2 tablespoons chopped parsley
Salt and freshly ground black pepper, to taste

GINGER CHICKEN UNDER A BRICK

This one-of-a-kind recipe is sure to please the whole family. Pair with Toasted Bread Salad for a delicious dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7



Ginger Chicken Under A Brick image

Steps:

  • Preheat oven to 350 degrees.
  • Cut chicken through the ribs on either side of the backbone using poultry shears; remove and discard. Turn chicken breast side up, place your palm on the breastbone, and press hard to flatten the bird completely. Place chicken skin side down and pry out the breastbone with your fingers and discard. Cut in half where breastbone has been removed.
  • In a large bowl, mix together ginger, garlic, cilantro, salt, pepper, and 2 tablespoons safflower oil. Add chicken and rub with ginger mixture to fully coat. Use immediately or cover and let marinate, refrigerated, up to overnight.
  • Wrap 2 bricks with aluminum foil. Heat a large cast-iron skillet over medium heat and add remaining safflower oil. Place chicken, skin side down, in skillet and top with covered bricks. Reduce heat to medium-low and cook until golden and crisp, about 10 minutes.
  • Remove bricks and turn chicken. Transfer skillet to oven and bake until chicken is cooked through and juices run clear, 20 to 25 minutes. Spoon pan juices over chicken and serve immediately.

1 small (3-pound) chicken
1 tablespoon fresh ginger, peeled and very finely chopped
1 clove garlic, very finely chopped
2 tablespoons fresh cilantro, chopped
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
4 tablespoons safflower oil

CHICKEN UNDER A BRICK

Based on a traditional Italian recipe called pollo al mattone, chicken under a brick is just about the best way to get super-crispy skin on your bird.

Provided by Food Network

Categories     main-dish

Time 1h9m

Yield 4 servings

Number Of Ingredients 8



Chicken Under a Brick image

Steps:

  • Remove first 2 wing joints, backbone, and breastbone from chicken (or have your butcher do this). Rinse chicken well and pat dry; place in a container just large enough to hold it, skin side down. Pour lemon juice over chicken and turn over completely to coat both sides.
  • Finely mince rosemary, thyme, and garlic together on a cutting board with the salt. Transfer to a small bowl or measuring cup and add paprika. Pour in olive oil and mix well. Pour half of mixture over chicken in container, rubbing it into meat. Turn chicken over, skin side up, and smear remaining herb mixture over and under the skin. Cover and refrigerate in marinade, skin side up, for at least 4 hours or up to overnight.
  • Remove chicken from refrigerator about 1 hour before cooking so it can come to room temperature.
  • Heat a cast-iron skillet over a high flame until hot; add a film of olive oil, put chicken in skin side down and immediately place 2 foil-covered bricks on top, pressing down to flatten the chicken. Let cook, undisturbed, until skin side is crispy (about 20 minutes) then remove bricks, turn chicken over, and replace bricks. Continue cooking on other side until meat in thigh is cooked through, 10 to 15 minutes more. To serve, cut into leg and breast portions.

1 whole fryer chicken, about 3 pounds
1 lemon, juiced
2 sprigs rosemary, leaves picked
3 to 4 sprigs thyme leaves, leaves picked, or 1/2 teaspoon dried thyme
1 large clove garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 cup good olive oil

CHICKEN UNDER A BRICK (MARK BITTMAN)

A simple and delicious recipe from Mark Bittman's NY Times Column. Being flattened produces an evenly cooked, crisp, and moist bird with little effort. As a bonus at the end, much of the chicken's natural juices remain at the bottom of the pan; they make a perfect sauce, especially for rice. You can also do this on the grill, at direct medium-low heat for about 15 minutes on the first (skin side) and 10 minutes for the other side. (Allow marinade to drip off before grilling), SOME VARIATIONS: -- Use different herbs; sage, savory and tarragon are all great. Russians use paprika. -- Try a light dusting of cinnamon, ginger and/or other ''sweet'' spice. -- Use minced shallots instead of garlic. -- Vary the acidic ingredient: balsamic or Sherry vinegar, or lime can all pinch-hit for the lemon, depending upon the other flavors. -- Make the dish Asian, using peanut oil and a mixture of minced garlic, ginger and scallions. Finish the dish with lime and cilantro, or soy sauce and sesame oil.

Provided by blucoat

Categories     Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6



Chicken Under a Brick (Mark Bittman) image

Steps:

  • Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
  • When you are ready to cook, preheat the oven to 500°F Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
  • Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
  • Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). To check for doneness, insert an instant-read thermometer into the thickest part of the thigh; it should read 155-165°F Serve hot or at room temperature, with lemon wedges.

Nutrition Facts : Calories 557.3, Fat 41.4, SaturatedFat 10.8, Cholesterol 172.5, Sodium 161.5, Carbohydrate 0.7, Protein 42.9

1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1 tablespoon fresh minced rosemary (optional) or 1 teaspoon dried rosemary, plus 2 sprigs fresh rosemary (optional)
salt & freshly ground black pepper, to taste
1 tablespoon coarsely chopped garlic
2 tablespoons extra virgin olive oil or 2 tablespoons canola oil
1 lemon, cut into quarters

EASY GARLIC GINGER CHICKEN

Light and flavorful!

Provided by Susan McFadden

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 5



Easy Garlic Ginger Chicken image

Steps:

  • Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
  • Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g

4 skinless, boneless chicken breast halves
3 cloves crushed garlic
3 tablespoons ground ginger
1 tablespoon olive oil
4 limes, juiced

CHICKEN UNDER A BRICK

Provided by Alison Roman

Categories     Chicken     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     Backyard BBQ     Grill     Grill/Barbecue     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 5



Chicken Under a Brick image

Steps:

  • Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
  • Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast.
  • Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25-30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 25-30 minutes longer.

1 3 1/2- to 4-pound chicken, backbone removed
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
Special Equipment
2 bricks wrapped in foil

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