Bobby Flay Rosemary Bricked Grilled Chicken

This easy grilled chicken recipe is packed with flavor! Marinated in olive oil, lemon, garlic, and rosemary, the chicken turns out juicy with a crispy, golden skin. Cooking it under bricks helps it cook evenly while sealing in the flavors. Perfect for a summer BBQ or an easy weeknight meal!

Ingredients Needed:

• 1 cup olive oil
• 1/4 cup fresh lemon juice
• 6 cloves garlic, finely chopped
• 2 tablespoons chopped fresh rosemary leaves
• 2 (3-pound) chickens, butterflied
• Salt and freshly ground black pepper
• Lemon wedges, for garnish

How To Make Rosemary Bricked Grilled Chicken?

1. Marinate the Chicken: In a large dish, whisk olive oil, lemon juice, garlic, and rosemary. Add the butterflied chicken and coat well. Cover and refrigerate for at least 1 hour (or up to 4 hours).
2. Preheat the Grill: Set the grill to medium heat. Wrap four bricks in aluminum foil and set aside.
3. Prepare the Chicken: Remove the chickens from the marinade and pat them dry. Sprinkle salt and black pepper on both sides.
4. Grill the Chicken: Place the chicken skin-side down on the grill. Put two bricks on top of each chicken to press it down. Grill for 8-10 minutes.
5. Flip and Continue Cooking: Turn the chickens over, place the bricks back on top, and close the grill cover. Cook for another 8-10 minutes or until fully cooked.
6. Rest and Serve: Let the chicken rest for 10 minutes, then cut into quarters. Serve with lemon wedges.

Recipe Tips:

• Use Fresh Rosemary for the Best Flavor: Fresh rosemary gives the best taste and aroma. If using dried rosemary, use half the amount since it is stronger in flavor.
• Press the Chicken Down for Crispy Skin: Make sure to use the bricks to press the chicken down. This helps it cook evenly, keeps the skin crispy, and locks in the juices.
• Don’t Skip Drying the Chicken: After marinating, pat the chicken dry with paper towels before grilling. This helps the skin get crispy instead of soggy.
• Let the Chicken Rest Before Cutting: After cooking, let the chicken sit for 10 minutes before slicing. This keeps the juices inside and makes the meat more tender.
• Check the Temperature Before Serving: Use a meat thermometer to check that the thickest part of the chicken reaches 165°F. This ensures it is fully cooked and safe to eat.

How To Store & Reheat Leftovers?

• Refrigerate: Let the grilled chicken cool down first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
• Freeze: After the grilled chicken cools, wrap it well or put it in a freezer bag. Freeze for up to 2 months.
• Reheat: Heat a pan over medium-low heat and add a little oil. Cook the chicken for 5-7 minutes, flipping halfway, until warmed through and crispy.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 30g
• Saturated Fat: 7g
• Cholesterol: 120mg
• Sodium: 320mg
• Potassium: 400mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 40g

Try More Bobby Flay Recipes:

• Bobby Flay Grilled Chicken Breast
• Korean Grilled Chicken
• Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

Bobby Flay Rosemary Bricked Grilled Chicken

Author: Mohamed Shili Cooking Method:Grilling Cuisine:American Courses:Dinner Recipe Keys: R Rosemary Bricked Grilled Chicken

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 10 minutesTotal time: 40 minutesServings:6 servingsCalories:450 kcal Best Season:Suitable throughout the year

Description

This easy grilled chicken recipe is packed with flavor! Marinated in olive oil, lemon, garlic, and rosemary, the chicken turns out juicy with a crispy, golden skin. Cooking it under bricks helps it cook evenly while sealing in the flavors. Perfect for a summer BBQ or an easy weeknight meal!

Ingredients

• 1 cup olive oil
• 1/4 cup fresh lemon juice
• 6 cloves garlic, finely chopped
• 2 tablespoons chopped fresh rosemary leaves
• 2 (3-pound) chickens, butterflied
• Salt and freshly ground black pepper
• Lemon wedges, for garnish

Instructions

1. Marinate the Chicken: In a large dish, whisk olive oil, lemon juice, garlic, and rosemary. Add the butterflied chicken and coat well. Cover and refrigerate for at least 1 hour (or up to 4 hours).
2. Preheat the Grill: Set the grill to medium heat. Wrap four bricks in aluminum foil and set aside.
3. Prepare the Chicken: Remove the chickens from the marinade and pat them dry. Sprinkle salt and black pepper on both sides.
4. Grill the Chicken: Place the chicken skin-side down on the grill. Put two bricks on top of each chicken to press it down. Grill for 8-10 minutes.
5. Flip and Continue Cooking: Turn the chickens over, place the bricks back on top, and close the grill cover. Cook for another 8-10 minutes or until fully cooked.
6. Rest and Serve: Let the chicken rest for 10 minutes, then cut into quarters. Serve with lemon wedges.

Notes

• Use Fresh Rosemary for the Best Flavor: Fresh rosemary gives the best taste and aroma. If using dried rosemary, use half the amount since it is stronger in flavor.
• Press the Chicken Down for Crispy Skin: Make sure to use the bricks to press the chicken down. This helps it cook evenly, keeps the skin crispy, and locks in the juices.
• Don’t Skip Drying the Chicken: After marinating, pat the chicken dry with paper towels before grilling. This helps the skin get crispy instead of soggy.
• Let the Chicken Rest Before Cutting: After cooking, let the chicken sit for 10 minutes before slicing. This keeps the juices inside and makes the meat more tender.
• Check the Temperature Before Serving: Use a meat thermometer to check that the thickest part of the chicken reaches 165°F. This ensures it is fully cooked and safe to eat.

Keywords:Bobby Flay Rosemary Bricked Grilled Chicken