Chicken Under a Brick

Nothing captures the comfort of fall quite like Chicken Under a Brick—a timeless technique that turns simple ingredients into something deeply satisfying. In this version, a cast-iron skillet filled with seasoned potatoes takes the place of the brick, pressing the chicken flat for even cooking while roasting above the flame. The result is juicy meat with crisp, golden skin and potatoes that absorb the smoky mesquite aroma from the grill. Every bite delivers the rich balance of texture and flavor that defines great outdoor cooking.

The beauty of Chicken Under a Brick lies in its straightforward approach. A few fresh herbs, steady heat, and a clever use of weight create a dish that feels rustic and refined. The potatoes roast as the chicken crisps, turning this technique into a fall favorite that's as practical as it is delicious.

At American Made Grills, that spirit of ingenuity and craftsmanship is built into every product we create. Each grill is handcrafted from premium stainless steel in the USA and designed for lasting performance and exceptional control. Our Hybrid Grill Series exemplifies this standard, combining five fuel options—gas, charcoal, wood, pellet, and electric—so you can cook your way, any day.

This recipe celebrates the heart of autumn grilling: the smoky air, the crackle of the flame, and the simple satisfaction of sharing a meal made with care.

Serves 4

Chicken Under a Brick Ingredients

• 1 lb. small red or Yukon gold potatoes, halved
• 3 tsp. kosher salt, divided
• 1 (3- to 4-lb.) whole chicken
• 2 Tbsp. olive oil, divided
• 2 tsp. freshly ground black pepper
• 12 fresh herb sprigs (such as thyme, rosemary, sage, or tarragon)
• 2 lemons, halved

Chicken Under a Brick Directions

Boil Potatoes

1. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large saucepan over high heat. Reduce the heat to medium, and simmer 5 to 7 minutes or until potatoes are just tender. Drain.

Prepare Grill

1. Heat one side of the grill to 300°F to 350°F (medium), leaving the other side unlit.

Prepare Chicken

1. Remove and discard giblets and neck from chicken. Place chicken, breast side down, on a cutting board. Using kitchen shears, cut chicken along both sides of backbone, separating backbone from chicken; discard backbone.
2. Open the chicken as you would a book. Turn the chicken breast side up and press firmly against the breastbone with the heel of your hand until the bone cracks. Tuck the wing tips under. Rub the chicken with 1 tbsp. oil. Sprinkle the chicken with black pepper and the remaining 2 tsp. salt.

Cook Potatoes

1. Heat a 12-inch cast-iron skillet on the lit side of the grill for 10 minutes. Add the remaining 1 Tbsp. oil to the hot skillet; place potatoes, cut side down, in the skillet. Transfer the skillet to the unlit side of the grill.

Grill Chicken

1. Place chicken, breast side down, over the lit side of the grill; top with herbs.
2. Place a cast-iron skillet with potatoes on the chicken to flatten.
3. Grill, covered with grill lid, 10 to 15 minutes or until chicken is browned. Remove skillet.

Finish Cooking Chicken

1. Transfer the chicken to the unlit side of the grill. Place the cast-iron skillet on the chicken. Grill, covered with the grill lid, 45 minutes or until a meat thermometer inserted in the thickest portion of the breast registers 165°F.
2. Remove the chicken from the grill and let it stand 5 minutes. (For crisper skin, place the chicken on the lit side of the grill and grill, without the grill lid, 5 minutes or until crisp.)

Cook Lemon

1. Meanwhile, place lemons, cut side down, on the lit side of the grill and grill, covered with the grill lid, for about 5 minutes or until charred and softened. Serve chicken with potatoes and charred lemon.

Taken from southernliving.com