By Daniel Hale

The art of barbecue is a constant evolution, a blend of ancient techniques and modern innovation. While the allure of elaborate smokers and complex rubs is undeniable, there’s a profound satisfaction in returning to the foundational principles that have defined grilling for centuries. This philosophy lies at the heart of the "Back to Barbecue Basics" series, presented by Wildfire Outdoor Living, and our exploration of a truly time-honored method: chicken under a brick, or pollo al mattone.

This rustic Tuscan specialty, which I first encountered in Steven Raichlen’s seminal work, Planet Barbecue, might appear deceptively simple, even primitive. Yet, its brilliance lies in its ingenious use of weight and direct heat to achieve unparalleled crispiness and succulence. Traditionally, this dish is prepared over glowing wood embers or charcoal, with a brick pressing down on a flattened chicken, coaxing out its inherent deliciousness. For this adaptation, we’ve embraced the spirit of this classic, but brought it into the modern age by leveraging the exceptional performance of the Wildfire Ranch Pro 30” Griddle.

The core concept remains unchanged: flatten the chicken, season it generously, and then apply the weight of a brick to ensure optimal contact with a searingly hot cooking surface. The result? Crispy, golden-brown skin that crackles with every bite, yielding to impossibly juicy and tender meat beneath.

The Griddle Advantage: Maximizing Contact for Superior Sizzle

The choice of the Wildfire 30” Ranch Pro griddle for this particular cook was deliberate and strategic. Chicken under a brick is a technique fundamentally defined by surface contact. The pressure exerted by the brick is designed to maximize the chicken’s interaction with the heat source. By utilizing a flat, expansive griddle surface instead of traditional grill grates, we eliminate the potential for uneven cooking and create a uniform platform for achieving that coveted crispy skin.

The Wildfire griddle’s robust construction and generous cooking area provided the ideal canvas. Its ability to maintain consistent, high temperatures was crucial for searing the chicken effectively. Furthermore, the ample space around the chicken allowed for precise heat management and easy maneuvering, essential when dealing with the dynamic nature of grilling. This direct, uninhibited contact between the chicken’s skin and the hot griddle surface is the secret ingredient to its irresistible texture.

The Art of Preparation: Spatchcocking and Seasoning for Flavor

The journey to pollo al mattone begins with a crucial preparatory step: spatchcocking. This technique, which involves removing the chicken’s backbone, allows the bird to be opened and laid flat. It’s a simple yet transformative process that can be achieved with sturdy kitchen shears or a sharp knife. Once the backbone is liberated, a firm press on the breastbone further flattens the chicken, ensuring a uniform thickness.

This flattening is not merely for aesthetics; it is the linchpin of the chicken under a brick method. A flattened chicken cooks more evenly, reducing the likelihood of overcooked breasts or undercooked thighs. More importantly, it significantly increases the surface area that comes into direct contact with the hot griddle, especially once the weight of the brick is applied. For a whole chicken, achieving maximum flatness is paramount to ensuring that the brick can distribute its pressure evenly across the entire bird.

The seasoning for this Tuscan-inspired dish is intentionally straightforward, allowing the quality of the chicken and the technique to shine. We opted for a classic combination of garlic, rosemary, and sage, complemented by freshly cracked black pepper and coarse sea salt. This aromatic blend was applied liberally to both sides of the chicken, with particular attention paid to getting the herbs and spices into every nook and cranny. This simple yet potent seasoning profile infuses the meat with a delightful herbaceous aroma and savory depth.

The Grilling Process: Heat, Pressure, and Patience

With the chicken prepped and seasoned, the stage is set for the main event. The Wildfire griddle was preheated to a robust temperature. A light coating of oil was applied to the surface to prevent sticking and further enhance browning. The flattened chicken was then placed skin-side down onto the hot griddle.

The next critical element is the brick. For this preparation, a standard kitchen brick was wrapped in heavy-duty foil to ensure food safety and prevent any direct contact with the chicken. This foil-wrapped brick was then carefully placed directly on top of the chicken. The immediate sizzle that emanated from the griddle was a testament to the direct heat transfer and the beginning of the skin’s transformation. While a dedicated grill press could certainly be used, the charm and authenticity of using a simple brick add to the rustic appeal of this classic technique.

The cooking process is a dance of heat and observation. Throughout the cook, it’s essential to monitor the browning of the chicken skin and adjust the heat as necessary. The goal is a consistent, even crisping without burning. Once the skin achieved a beautiful golden-brown hue, the chicken was carefully flipped. The process of pressing and cooking continued until the chicken reached its optimal internal temperature.

The key to perfectly cooked poultry, regardless of the method, is accurate temperature monitoring. An instant-read thermometer is an indispensable tool in any barbecue arsenal. For chicken, the breast should register an internal temperature of 165°F (74°C), while the thighs can safely reach slightly higher temperatures, around 170-175°F (77-79°C), ensuring they remain exceptionally juicy.

The Culinary Payoff: A Symphony of Texture and Flavor

The moment of truth arrived as the chicken was lifted from the griddle. The visual reward was immediate: a uniformly browned, exquisitely crispy skin that promised a delightful crunch. The brick had performed its duty flawlessly, ensuring constant contact and facilitating the development of this textural masterpiece. Beneath the crackling skin lay incredibly moist and flavorful meat, infused with the subtle notes of garlic, rosemary, and sage.

A final flourish of high-quality extra-virgin olive oil and a generous squeeze of fresh lemon juice elevated the dish further. The bright acidity of the lemon cut through the richness of the chicken skin, creating a harmonious balance and accentuating the herbal notes. This simple yet elegant finishing touch exemplifies the beauty of Tuscan cuisine – allowing high-quality ingredients and skillful preparation to speak for themselves.

This experience of adapting pollo al mattone for the griddle was not just about recreating a classic; it was about understanding how modern equipment can enhance traditional techniques. The griddle provided a consistent and controllable heat source, making the execution of this centuries-old method more accessible and predictable than ever before. While the essence of chicken under a brick might evoke images of open fires and rustic settings, the griddle demonstrated its ability to deliver equally impressive results with precision and ease.

We extend our sincere gratitude to Wildfire Outdoor Living for sponsoring this culinary adventure. Wildfire Outdoor Living, an Arizona-based company, is at the forefront of high-performance gas grills and premium outdoor kitchen solutions. Their commitment to innovation is evident in their use of robust 304 stainless steel, advanced features like illuminated LED knobs and cast stainless steel burners, and precision-engineered laser-cut cooking grates. These elements combine to create products that not only deliver peak performance but also offer a level of customization, with designer finish knobs and handles, to meet the growing demand for sophisticated outdoor living spaces.

Frequently Asked Questions About Chicken Under a Brick

What is chicken under a brick?
Chicken under a brick, or pollo al mattone, is a traditional Tuscan cooking method where a flattened chicken is cooked under the weight of a brick or similar press. This technique ensures the chicken makes excellent contact with the heat source, resulting in exceptionally crispy skin and evenly cooked, juicy meat.

Why is spatchcocking essential for this recipe?
Spatchcocking, or removing the backbone, is crucial because it allows the chicken to lay completely flat. This uniform shape is vital for even cooking and for maximizing the surface area that comes into direct contact with the cooking surface once the brick is applied, leading to superior skin crisping.

Can this method be successfully executed on a griddle?
Absolutely. A griddle is an excellent choice for cooking chicken under a brick due to its flat, solid surface that guarantees consistent contact with the chicken. As demonstrated with the Wildfire Ranch Pro 30” Griddle, it provides ample space and controllable heat for this technique, allowing for excellent results.

What is the target internal temperature for chicken under a brick?
Using an instant-read thermometer is the most reliable way to ensure doneness. The breast meat should reach an internal temperature of 165°F (74°C), while the thighs can be cooked slightly higher, to 170-175°F (77-79°C), to maintain their juiciness.

What are the best accompaniments for Tuscan-style chicken under a brick?
The beauty of this dish lies in its simplicity. Classic Tuscan flavors like extra-virgin olive oil, fresh lemon, rosemary, and sage complement the seasoned chicken perfectly. Consider serving it with grilled seasonal vegetables, roasted potatoes, or a fresh, simple salad to create a complete and satisfying meal.

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