Recipes Ingredients Meat & Poultry Chicken Ginger Chicken Under A Brick 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 13, 2012 Print Rate It Share Share Tweet Pin Email Servings: 4 This one-of-a-kind recipe is sure to please the whole family. Pair with Toasted Bread Salad for a delicious dinner. Ingredients 1 small (3-pound) chicken 1 tablespoon fresh ginger, peeled and very finely chopped 1 clove garlic, very finely chopped 2 tablespoons fresh cilantro, chopped 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 4 tablespoons safflower oil Directions Preheat oven to 350 degrees. 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. Rate it Print