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.
Photography: Tara Donne
Martha Stewart Living, June 2011
- Prep Time 10 minutes
- Total Time 50 minutes
- Serves 4
- 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
- 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.
- 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.
- 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.
- 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.
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