Crispy Chicken Under a Brick

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LOVE LOVE LOVE IT!! It is a regular in our house!!

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Crispy Chicken Under a Brick -
Une: Marinate the chicken as in the above recipe. Due: The cooking time should be at least 15 min. or until golden brown in the skillet. Tre: Then turn over in the same skillet, weigh down with bricks or with a smaller kettle filled with water and the outside lined with aluminum foil (its the weight that counts! and cook for another 15 to 20 minutes until done. The skin will be, not mushy, not crackling, but perfect! No oven needed. If you want a more crisper chicken (oh well then put in the oven at 450 for 5-10 minutes, It may be too dry after this, but give it a go if that is what you like! Buon Appetito!

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I didn't make this recipe exactly as it's written (I only used one large orange so maybe I missed out on some flavor there but it was still tasty. Not too difficult, can be made ahead of time and marinated throughout the day and cooked after work pretty easily. THE BRICKS NEED TO PREHEAT. I had them in the oven for about an hour as I cooked some brown rice before hand so they were good and hot when it came to putting them on top of the chicken. Give them more than simply what it takes to preheat the oven for this dish. You oven will let you know when the air inside of it is at the correct temperature, but it takes longer for the heat to move into any kind of mass. The pan can get very heavy if using cast iron and a couple of bricks (just a friendly heads up. Lastly another review said they reduced the marinade into a sauce. Sounds good but I think that can be dangerous so be careful. Maybe bring the sauce to the temperature where poultry is considered safe, or avoid that step all together. All in all I'd make this again.

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however, I used chicken pieces insted of a whole chicken. the first time I used this recipe I didn't have oranges so I used lemons and my husband loved it. tonight I made it again but used the one orange left on my tree and two ruby red grapefruits and it came out wonderful.

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I followed the recipe and through the frying on the stove, things went well. After transferring to the oven, and following the recipe, the chicken came out raw. Then when the moisture from baking settled in the bottom of the fry pan, there went the crisp skin. Then to top it off the marinade was terrible. Do yourself a favor don't try this unless your dog needs something to eat.

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I have the same problem with a previous reviewer. When we lifted up the bricks, the chicken was still raw underneath. I think there are two ways to solve this: 1 heat up the bricks at least 30 minutes beforehand or 2 remove the bricks half-way through cooking and flip the chicken over.

We did #2. The chicken tasted delicious. After we removed the chicken from the pan, we drained the oil and then cooked the marinade in the pan with sliced onions and parsley. This made a wonderful sauce for the chicken.

For the side, we paired this dish with an Indian yogurt potato.

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Followed the recipe exactly and wound up with burned skin on my chicken after 5 minutes.

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All I can say is WOW! I don't think I have had chicken this good in a long time if ever, and I love chicken. Instead of using a whole chicken I ended up using 1lbs of boneless/skinless chicken. Lessend some of the ingrediants and instead of parsley used some dry rosemary. All I can say is this is going to be a staple in my house!

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awesome