My brick chicken. Spatchcocked, rubbed with spices and cooked skin-down under a brick until the skin is properly crisp but the chicken is still juicy.
Brick Chicken
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Category
Dinner
Servings
4
Prep time
25 minutes
Cook time
45 minutes
My best mate sammy sweetheart showed me how to cook this recipe many, many years ago and ever since then it has been my go to party trick when i’m cooking a barbie for a group of friends. It’s super easy, once you have the chicken de-boned, most of the work is done. It’s also pretty fun to make so I encourage you to find yourself a brick and give it a go.
Brick Chicken Steps
Spatchcock the bird
For this to work, you need to remove the backbone and squash the breastbone so it sits flat on the BBQ. This will ensure that the skin renders evenly and there’s no thick centre that stays underdone while the outside dries out. If it’s your first time, use kitchen shears rather than a knife. Sit the chicken breast-side down, cut down either side of the backbone from tail to neck, then flip it over and press hard on the breasts to crack the keel bone flat. Watch my YouTube video to see how it's done.
Low and slow with the brick
This cooking method is a long, gentle render. The grill goes on low, the chicken goes on skin-side down, and the brick presses the bird flat against the heat. You should hear a light sizzle. If it’s spitting and cracking, the heat’s too high and the skin will burn before the fat has rendered. Give it 15 minutes under the brick on low, then bump the heat to medium for a couple of minutes to finish the skin.
Why use a brick?
It's just something that a lot of people would have laying around so it's great for this process. All we're looking for is even, downward pressure. It doesn’t need to be a literal brick. A big flat stone, a heavy cast-iron pan, a protein press, anything flat and weighty will do the same job. Whatever you use, wrap it in foil or lay baking paper between the brick and the chicken. This stops any grit or grease transferring between the two and makes clean-up easier. Be careful, the brick will be really hot after the cook!
Ingredient Notes
Spice rub: The oregano, cumin and coriander blend is my go-to for chicken, but this is completely flexible. Sub in smoked paprika, garlic powder, thyme, ground fennel or a Middle Eastern blend like za’atar. My rule of thumb for scaling: the total volume of spices should be about twice the volume of the salt.
Sea salt: Coarse sea salt draws moisture from the skin as it sits with the rub, which helps the crackle. Table salt works too, just use a little less because it’s finer and packs more into a teaspoon.
Equipment
1 brick, wrapped in foil (or a big stone, heavy cast-iron pan or protein press)
Kitchen scissors (shears)
Sharp boning knife or paring knife
Chopping board
Small bowl (for the rub)
BBQ with a flat top grill and a lid
Tongs
Baking paper or foil
Tray with a wire rack
Meat thermometer
Ingredients
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1 whole chicken
-
1 tsp dried oregano
-
1 tsp ground cumin seeds
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1 tsp ground coriander seeds
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3 tsp sea salt
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2 tbsp olive oil
Directions
Spatchcock the chicken
Place the chicken breast-side down on a chopping board. Use kitchen scissors to cut down either side of the backbone from tail to neck. Remove the backbone (save it for stock).
Turn the chicken breast-side up. Press down hard on the breasts with the heel of your hand until you hear the keel bone crack and the chicken lies flat.
Snip the wing tips off with the scissors. If you like, use a sharp boning knife to slide under the rib cage and remove any excess fat or offal from the cavity. Feel across the chicken for any sharp bones you want to remove.
Season
Combine the oregano, cumin, coriander and salt in a small bowl.
Place the chicken skin-side down on the board. Rub half the spice mix into the flesh side, working it into every nook.
Turn the chicken skin-side up. Rub the olive oil all over the skin, then sprinkle the remaining spice mix evenly across the skin and rub in.
Cook your chicken
Preheat a flat-top BBQ grill on low heat. Drizzle a little oil onto the grill surface, then lay the chicken skin-side down.
Lay a sheet of baking paper or foil over the top of the chicken and press a foil-wrapped brick on top. Close the lid.
Cook on low for 15 minutes. You should hear a gentle sizzle, not a spitting sear. If it sounds aggressive, drop the heat further.
Use a dry tea towel to remove the brick and the baking paper. Increase the heat to medium and close the lid for another 2 to 3 minutes to finish the skin.
Flip the chicken over so the skin is now facing up. The skin should be evenly golden and crisp at this point. Close the lid and cook for another 4 to 5 minutes, or until the internal temperature in the thickest part of the thigh reaches at least 62°C (144°F).
Transfer to a tray fitted with a wire rack and rest, uncovered, for at least 10 minutes before carving.
Recipe notes
Chef Tips
Rest for 10 minutes minimum
Never skip the rest. Pulling the chicken straight to the carving board means all the juices run out when you cut it. Ten minutes on a wire rack lets the juices redistribute so the meat stays properly moist. It also gives carryover cooking a chance to take the chicken up its final couple of degrees to a safe internal temperature.
Storage
The cooked chicken keeps in an airtight container in the fridge for up to 3 days. The skin will lose its crisp on storage, so this dish is best served fresh. Leftovers are excellent in salads, sandwiches, tacos or fried rice the next day. Shred the meat straight off the bone once it’s cool. Don’t freeze it, the texture suffers on defrost.
FAQs
Can I make this without a BBQ? Yes. A large cast-iron pan on the stovetop over low heat with the brick on top works. Preheat the pan first, drizzle in some oil, then lay the chicken on skin-side down with the brick pressing it flat. You can also finish in a 170°C (338°F) oven with the pan and brick going straight in, which helps with the even cook. You won’t get quite the same smoky BBQ flavour but the skin will still be crisp.
Can I use a different spice rub? Yes, this is flexible. Sub in smoked paprika, garlic powder, thyme, ground fennel, or a Middle Eastern blend like za’atar. My rule of thumb for scaling: total spices should be about twice the volume of salt (so 3 tsp of spices to 1½ tsp of salt if you want a milder salt level).
Do I really need a brick? Not literally. Anything flat, clean and heavy works: a cast-iron pan on top of the chicken, a protein press, a big smooth stone, even a stack of heavy plates. The point is even pressure across the whole skin surface. If you use a household object, wrap it in foil.
What should I serve it with? This is a BBQ hero. It’s brilliant with a big bowl of potato salad, grilled corn cobs and fresh bread for the classic Australian BBQ spread. A tomato and red onion salad, coleslaw or a herby slaw all work. Lemon wedges on the side never hurt.
How do I know when the chicken is cooked? Use a meat thermometer in the thickest part of the thigh, avoiding the bone. Pull at 62°C (144°F). Carryover cooking during the 10-minute rest will continue to bring the temperature up. If you don’t have a thermometer, pierce the thigh at its thickest point and check the juices run clear, not pink.
