This one-of-a-kind recipe is sure to please the whole family. Pair with Toasted Bread Salad for a delicious dinner.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees.

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  • Cut chicken through the ribs on either side of the backbone using poultry shears; remove and discard. Turn chicken breast side up, place your palm on the breastbone, and press hard to flatten the bird completely. Place chicken skin side down and pry out the breastbone with your fingers and discard. Cut in half where breastbone has been removed.

  • In a large bowl, mix together ginger, garlic, cilantro, salt, pepper, and 2 tablespoons safflower oil. Add chicken and rub with ginger mixture to fully coat. Use immediately or cover and let marinate, refrigerated, up to overnight.

  • Wrap 2 bricks with aluminum foil. Heat a large cast-iron skillet over medium heat and add remaining safflower oil. Place chicken, skin side down, in skillet and top with covered bricks. Reduce heat to medium-low and cook until golden and crisp, about 10 minutes.

  • Remove bricks and turn chicken. Transfer skillet to oven and bake until chicken is cooked through and juices run clear, 20 to 25 minutes. Spoon pan juices over chicken and serve immediately.

Reviews (4)

Rating: Unrated
09/10/2011
Here's how I modified this recipe: I used a package of skin-on boneless chicken breasts and marinated as directed. Then I put a heavy skillet and two foil-wrapped bricks into a cold oven. I set the oven temp to 500 and after 15 minutes removed the very hot bricks and pan. I added 2 tsp. olive to the pan, added the chicken, and put the bricks on top. Roasted at 500 degrees for 22 minutes. Fabulous!
Rating: Unrated
10/24/2008
We also triple love this recipe...awesome!!!!!!!!!!
Rating: Unrated
10/24/2008
We also triple love this recipe...awesome!!!!!!!!!!
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Rating: Unrated
10/15/2008
I absolutely love this recipe. I have made it almost every week since it was on the show. It is fast, healthy and very flavorful. I can't wait to make it for guests. I use olive oil instaed of safflower oil, and I use another cast iron skillet with the bottom covered with foil to press it instead of bricks.