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Brick in the Wall Bird with Salsa Verde Recipe

Brick in the Wall Bird with Salsa Verde

Guy Fieri

Recipe courtesy Guy Fieri, 2008

Show: Guy's Big Bite Episode: Under the Tuscan Brick

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

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  • on April 22, 2012

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    Amazing- chicken was so juicy and the Salsa Verde was bright & refreshing. We added some pan roasted cherry tomatoes & red bell peppers to the chicken. Plus a few glasses of Albarino. Lastly, the roasted cauliflower from this episode is delicious dipped in the puree of cauliflower. We added Romano cheese to the blend & used only 1/3 of milk suggested. Cant wait to have more friends over to share this easy, yummy dinner!!

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  • on November 21, 2011

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    This was absolutely amazing.My 3 boys loveD it as well.Like below......the salsa is out of this world!!!!!I did have a five pound bird,that I finished it off in the oven,maybe if I had a 3 pounder,it would have worked.I was afraid of it overcooking the sides....and the center wasnt cooking well.Even so....Id do this again in a heart beat!EXCELLENT!OMG the salsa.....

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  • on July 28, 2011

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    The Salsa Verde was AMAZING!!! Even if you don't make the chicken, you have to make the sauce! (mine was beautifully green The chicken will not stick if make sure your pan and oil are screamin' hot (but don't burn your oil. The chicken will release when it is ready, do not try to flip before it releases!!!

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  • on February 14, 2011

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    I watched the television episode where Guy prepared this recipe. It looked wonderful, but Guy broke a cardinal rule in the kitchen. He used a large skillet that was loaded with bricks to press the chicken down to brown it. The bottom of the skillet with the bricks was touching the top, raw portion of the chicken. When Guy flipped the chicken, he did not clean the bottom of the skillet, but placed the skillet back on the cooked side of the chicken. The bottom of the skillet that had been touching the raw chicken and was not clened was now touching the cooked portion of the chicken. YUK!

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  • on February 13, 2011

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    I tried this recipe last night and OMG!!! It was fantastic. Even tho I had to cook the chicken a little longer than the recipe suggested. It was great otherwise. And the salsa was amazing, never had anything like it. The only thing was it didn't come out as green as I liked it to. It was more of a red color like a blended pico de gallo. But good overall.

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  • on December 09, 2010

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    I made this while my sister-in-law watched. She thought this was the dumbest thing she ever saw! But she had thirds! It's a wonderful meal!

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  • on September 18, 2010

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    This recipe was super easy and delicious, my husband and I loved it. You have to try this.

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  • on September 07, 2010

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    Talk about a time-saver -- this method of cooking a chicken is the BOMB! I usually have my butcher remove the backbone and split the breast plate, but it's not very hard to do yourself as long as you have good kitchen shears. And the salsa verde is delicious. I've made this at least 6 times, all to different audiences, and all to rave reviews.

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  • on July 16, 2010

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    . . . yes, but is it really ( I mean REALLY necessary for every flavor to be
    " On Point " and every preparation to be referred to as ' this bad boy " or
    " that bad boy " . . . repetition is sometimes necessary to prove a point, for
    instance, but not just when you have personally run out of the adverbs and adjectives others of us just take for granted.

    P L E A S E !

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  • on February 21, 2010

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    I made this for my family and it was amazing - everyone from my 14 year old son to my 50 year old fiance to my 70 year old father loved it! Some of us used the salsa and others chose to keep the chicken a little more mild but either way it was great. I used four bone-in chicken breasts rather than a whole chicken just because it was easier and, since no one in my family really likes the legs and thighs, it just made sense. Thanks Guy!!!

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