![Bricked Citrus Chicken](https://storage.googleapis.com/dam-frt-prd-1d32268.frt.prd.v8.commerce.mi9cloud.com/Images/Recipes/Bricked-Citrus-Chicken.jpeg)
![Bricked Citrus Chicken](https://storage.googleapis.com/dam-frt-prd-1d32268.frt.prd.v8.commerce.mi9cloud.com/Images/Recipes/recipe-bkgd-generic-2560.jpg)
![Bricked Citrus Chicken](https://storage.googleapis.com/dam-frt-prd-1d32268.frt.prd.v8.commerce.mi9cloud.com/Images/Recipes/Bricked-Citrus-Chicken.jpeg)
Bricked Citrus Chicken
Flattening chicken on the grill with heavy foil-wrapped bricks allows it to cook evenly and quickly.
Recipe - Apple Valley, MN
![bricked citrus chicken](https://storage.googleapis.com/dam-frt-prd-1d32268.frt.prd.v8.commerce.mi9cloud.com/Images/Recipes/Bricked-Citrus-Chicken.jpeg)
Bricked Citrus Chicken
0
Servings4
0Calories334
Ingredients
1 (4 lb.) Fresh Thyme fryer chicken, halved
1 cup Fresh Thyme extra virgin olive oil
Juice of 2 oranges
Juice of 2 lemons
Juice of 2 limes
1 medium red onion, thinly sliced
2 Tbsp. Fresh Thyme fine sea salt
1 Tbsp. minced fresh garlic
1 Tbsp. dried rosemary
2 tsp. white ground pepper or black ground pepper
Non-stick cooking spray
1 large foil pan
1 cup apple juice, beer, or water (if using charcoal grill)
2 (12-inch) metal or wooden skewers*
Directions
- Cut ½-inch slashes into the drumsticks, thighs, and breast halves of chicken.
- Add the oil, juices, red onion, salt, garlic, rosemary, and pepper to a large bowl. Stir to combine.
- Add the chicken and toss to coat thoroughly. Refrigerate, covered, at least 3 hours or up to overnight. Reserve marinade.
- Prepare a charcoal or gas grill for indirect cooking over medium heat. Coat grate with cooking spray. If using a charcoal grill, pour apple juice in foil pan and place on indirect side of grill under grate. Wrap two new bricks in foil (or use a large cast-iron skillet instead and skip the foil).
- Thread one skewer through drumstick, thigh, and breast of each chicken half. Grill chicken halves skin side down over direct heat, with a brick on top of each chicken half, 10 minutes or until skin is well-browned and grill marks form.
- Remove bricks and turn chicken halves over onto indirect side of grill. Place bricks back onto chicken and grill 10 minutes more.
- Remove bricks and grill 10 minutes or until skin is crispy and chicken is fully cooked (165°F in the breast, 175°F in the thigh). Transfer to a cutting board and let stand, covered, 10 minutes.
- Meanwhile, in a large saucepan, bring reserved marinade to a boil over high heat. Brush chicken with marinade. Cut into pieces at joints. Serve immediately.
- *Note: Soak wooden skewers in water for 30 minutes before grilling. To keep the leg and breast from separating when turning, secure them with a skewer.
Nutritional Information
Each serving (with skin removed) contains: 334 calories, 15 g fat, 3 g saturated fat, 0 g trans fat, 152 mg cholesterol, 337 mg sodium, 1 g carbohydrates, 0 g fiber, 1 g sugar, 47 g protein. Daily values: 2% vitamin A, 11% vitamin C, 2% calcium, 10% iron.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
334
Calories
Shop Ingredients
Makes 4 servings
All Natural Whole Frying Chicken - 2 Pound
$3.98 avg/ea$1.99/lb
Fresh Thyme Extra Virgin Olive Oil - 8.5 Ounce
$4.99$0.59/oz
Navel Oranges - 0.8 Pound
$1.59 avg/ea$1.99/lb
Lemons - 1 Each
$0.99
Limes - 1 Each
$0.50
Red Onions - 1 Pound
$1.49 avg/ea$1.49/lb
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Garlic - 1 Each
$0.69
Fresh Thyme Organic Rosemary - 0.75 Ounce
$2.50$3.33/oz
Mccormick Ground White Pepper - 1 Ounce
$6.49$6.49/oz
Pam Original Cooking Spray - 6 Ounce
$4.99$0.83/oz
Not Available
Fresh Thyme Organic Apple Juice - 64 Ounce
$3.49$0.05/oz
Mr.bar-b-q Bbq Skewers 15'' 4 Pk - 1 Each
$6.99
Nutritional Information
Each serving (with skin removed) contains: 334 calories, 15 g fat, 3 g saturated fat, 0 g trans fat, 152 mg cholesterol, 337 mg sodium, 1 g carbohydrates, 0 g fiber, 1 g sugar, 47 g protein. Daily values: 2% vitamin A, 11% vitamin C, 2% calcium, 10% iron.
Directions
- Cut ½-inch slashes into the drumsticks, thighs, and breast halves of chicken.
- Add the oil, juices, red onion, salt, garlic, rosemary, and pepper to a large bowl. Stir to combine.
- Add the chicken and toss to coat thoroughly. Refrigerate, covered, at least 3 hours or up to overnight. Reserve marinade.
- Prepare a charcoal or gas grill for indirect cooking over medium heat. Coat grate with cooking spray. If using a charcoal grill, pour apple juice in foil pan and place on indirect side of grill under grate. Wrap two new bricks in foil (or use a large cast-iron skillet instead and skip the foil).
- Thread one skewer through drumstick, thigh, and breast of each chicken half. Grill chicken halves skin side down over direct heat, with a brick on top of each chicken half, 10 minutes or until skin is well-browned and grill marks form.
- Remove bricks and turn chicken halves over onto indirect side of grill. Place bricks back onto chicken and grill 10 minutes more.
- Remove bricks and grill 10 minutes or until skin is crispy and chicken is fully cooked (165°F in the breast, 175°F in the thigh). Transfer to a cutting board and let stand, covered, 10 minutes.
- Meanwhile, in a large saucepan, bring reserved marinade to a boil over high heat. Brush chicken with marinade. Cut into pieces at joints. Serve immediately.
- *Note: Soak wooden skewers in water for 30 minutes before grilling. To keep the leg and breast from separating when turning, secure them with a skewer.