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BBQ Pollo al Mattone | Crispy Brick Chicken
(0)
65 min
Under an hour
Gurkerl Küche
Knuspriger geht Hendl nicht: Pollo al Mattone kombiniert toskanische Grilltradition mit rauchigem Barbecue-Flair. Durch das Beschweren mit einem Ziegelstein bekommt das Hendl maximalen Rostkontakt für eine unvergleichlich krosse Haut, verfeinert mit einer süß-würzigen Apfelessig-Honig-BBQ-Glasur.
Ingredients
Preparation method
Preparation & Seasoning
Pat the chicken thoroughly dry. Cut out the backbone using poultry shears (spatchcock method), turn the chicken over, and press down firmly on the breastbone with the palms of both hands until it lies flat.
Peel and finely chop the garlic; strip the rosemary needles and chop finely. In a small bowl, stir together the garlic, rosemary, smoked paprika, salt, pepper, and half of the olive oil to form an aromatic paste.
Thoroughly rub the spatchcocked chicken on both sides with the spice paste and let it marinate at room temperature for about 20 minutes.
Chef's tip
Brick alternative: If you do not have a brick on hand, a heavy cast-iron skillet weighted down with a heatproof pot works equally well.
Oven variation: In bad weather, brick chicken can also be made in the oven. Simply sear it first on the stovetop under weight in an ovenproof skillet, then finish cooking in the oven at 190 °C.
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