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Campfire Chicken Under a Brick with Lemons

You don't need an oven to make this chicken. Flattening the bird with a brick and cooking it in a skillet achieves a "roasted" finish.

  • prep: 10 mins
    total time: 50 mins
  • servings: 4
Photography: Tara Donne

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Ingredients

  • 1 whole chicken (about 4 pounds)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 lemons, cut into wedges
  • Pinch of crushed red-pepper flakes

Directions

  1. Step 1

    Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on a cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Rub all over with 2 tablespoons oil, and season generously with salt and pepper.

  2. Step 2

    Heat 2 tablespoons oil in a cast-iron skillet set over a campfire or on a medium grill. Place chicken in skillet, breast side down, and place a clean brick or heavy skillet directly on top, pressing to flatten chicken. Grill until skin is golden and crisp, about 12 minutes.

  3. Step 3

    Remove brick, and flip chicken. Cover with foil, and grill for 20 minutes more. Flip chicken, and grill until cooked through and an instant-read thermometer inserted into the thigh reaches 165 degrees, about 5 minutes more.

  4. Step 4

    Meanwhile, grill lemon wedges directly on grates, flipping, until caramelized, about 2 minutes per side. Transfer chicken to a platter. Drizzle with remaining tablespoon oil, and sprinkle with red-pepper flakes. Serve with lemons.

Source
Martha Stewart Living, June 2011

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