Chicken breast under a brick

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Your side dish will cook at the same time. Bring potatoes, 1 tsp. Reduce heat to medium, and simmer 5 to 7 minutes or until potatoes are just tender.

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It may sound and look fancy, but the technique in this recipe guarantees you a golden, crispy chicken every time. Forget searing an unwieldy whole bird in a giant pot on the stove. Instead, butterfly your chicken remove the backbone and open it like a bookplace it breast-side down in a cast-iron skillet, and then weigh it down with another skillet.

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Brick-pressed chicken cooks quickly and evenly, a great boon to a barbecue host. The key is to spatchcock—or butterfly—the bird, then press it down flat on the grill rack with a foil-wrapped brick or cast-iron skillet. Combine first 7 ingredients in a small bowl.

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I believe that grilled chicken breasts never need to be boring. I mean, the French have been doing this forever. Herbs de Provence is a classic French herb blend that takes its name from the region of Provence, France. In my research of this famous herb blend, I never found a single recipe that used the exact same ingredients list as the next.

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Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp. In a bowl, mix all of the ingredients except the chickens. Set the chickens breast sides up on a rimmed baking sheet.

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Why, you may wonder? For starters, the brick trick does make the chicken skin crisp up to a perfect golden brown. Your maillard reaction aka the exterior caramelization will be sexy AF.

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The venerable roast chicken tests the mettle of the home cook. I used to just season the chicken with salt, pepper, olive oil, and throw it in the oven and let the cooking gods take care of the rest. The late chef Judy Rodgers discovered that by seasoning the chicken with salt 48 hours before roasting, the flavor of the meat improves and stays moist throughout.

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Serves 4 Method: Direct grilling Cooking time: 8 to 12 minutes Advance Prep: 30 minutes to 1 hour for marinating the chicken. Every grill jockey needs a couple of showstoppers— dishes so outrageously theatrical you'll gain instant respect and admiration when you make them. American pit bosses have derived one such eye-popper: pollo al mattone from Italy, or chicken under a brick.

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This is a traditional Tuscan method—bricks weigh down the butterflied chicken, resulting in even, quick cooking and crispy skin you'll need two bricks for this recipe; wrap them in foil. If you don't have bricks, a cast-iron skillet will do the trick. Ask your butcher to butterfly the chicken for you. It was too cold outside to grill welcome to the Bay Area!

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