Tuscan Brick Chicken Recipe

Tuscan Brick Chicken Recipe(NON-VEG RECIPE)

Everything about this salad is magical. From the crispy seared beef–to the crunchy radishes, carrots, and cucumbers. Then texture in wonton strips and peanuts, and drizzle with a splash of ginger-lime freshness. I’m making this steak all summer. Yes, ALL SUMMER. I will probably make it when you come over too. And when you make it I think your neighbors might peak over the grill to see what smells so darn good. Spring is another word for dyslexia in Minnesota. It’s warm, then rainy, then snowy in parts. Our family rebelled and snuck outside for dinner on the patio this week. I highly encourage it and found it a most therapeutic way to get through mid-week.

I had the butchers butterfly two organic chickens and then I marinated them in the most delicious Italian seasonings–slathered them up and started the grill.

Ingredients:

• 300 gm chicken

• 1 tablespoon dijon mustard

• 2 teaspoon soy sauce

• salt as required

• 1 teaspoon oregano

• 10 ml lemon juice

• 2 teaspoon Worcestershire sauce

• 50 gm paprika powder

• 5 teaspoon teriyaki sauce

• 10 gm garlic

• black pepper as required

• 1 teaspoon chili flakes

• 30 ml virgin olive oil

• 1/2 teaspoon capers

Recipe:

• Step 1 Marinate the chicken

  To make this delicious chicken recipe, start by marinating the chicken. In a dish, add all the ingredients and ensure that the chicken is evenly coated. Allow the chicken to marinate overnight.

• Step 2 Grill the chicken to perfection

  Next, heat the grill. Once hot enough, place the chicken on the grill. Allow it to cook thoroughly from one side and then flip it.

• Step 3 Serve hot!

  Once the chicken has cooked properly, your Tuscan Brick Chicken is ready. Serve hot!

Both the Tuscans and the Romans claim to have invented the method for grilling chicken under a brick to keep it juicy and crisp. Although this technique, called Pollo al mattone, is traditionally used with a spatchcocked whole chicken, it’s also great for chicken breasts, which are notorious for drying out when exposed to the high heat of the grill. The weight of the brick presses the meat into the grill for faster, more even cooking, excellent crisping, and gorgeous grill marks. It also works as a cover for the meat, keeping it moist. In Italy, polls al mattone is often cooked over a wood fire; this recipe recreates a bit of that smokiness by adding wood chips to the grill.