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Chicken Under a Brick Recipe by Paula Deen

Easy Level
75 MIN 15 Prep + 60 Cook
Servings
$ /Serving
Print
Easy Level
75 MIN 15 Prep + 60 Cook
6 Servings
$ /Serving

Chicken Under a Brick Recipe by Paula Deen

Easy Level
75 MIN 15 Prep + 60 Cook
6 Servings
$ /Serving

Ingredients

  • 1 4- to lb (5-) whole chicken
  • 3 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh sage leaves, chopped
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon garlic, bottled minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon black pepper, ground
  • 1 cup chicken broth
  • 1/4 cup tomato paste
  • 1 tablespoon honey
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon crushed red pepper flakes
  • fresh parsley, chopped, for garnish

Preparation

1. Remove and discard giblets from chicken. Using kitchen shears, cut chicken along both sides of backbone; discard backbone. Using heels of both hands, press chicken down until flattened.

 

2. In a 13x9-inch baking dish, combine vinegar and next 5 ingredients. Add chicken, turning to coat. Cover and chill for at least 2 hours.

 

3. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).

 

4. Place chicken on grill rack, and top with an aluminum foil-wrapped brick. Grill chicken, covered with grill lid, for 15 minutes per side or until a meat thermometer registers 165°, replacing brick after turning.

 

5. In a large saucepan, bring chicken broth and next 3 ingredients to a boil. Reduce heat to medium-low, and simmer for 10 minutes. Serve with chicken. Garnish with parsley, if desired.

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