Pollo al Matttone

By LeeBoruchow

The classic Tuscan chicken cooked under a brick. The goal is to get crispy skin and cook the chicken quickly. You can use whatever herb combo you want for the dry rub - I have seen recipes using all sorts of things. I am partial to the unique "hum" that fennel pollen gives to poultry.

Ingredients

• 2 young chickens, approx. 3lbs each
• 3 tbsp fennel pollen
• 1/4 cup kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp dried thyme
• 1/4 cup extra-virgin olive oil
• 1/2 cup chopped italian parsley
• lemon wedges

Details

Servings 4

Preparation

Step 1

Remove backbone from each chicken. Turn chickens skin side up and press down hard to crack the breastbones and flatten them. Remove any excess fat and pat dry with paper towels.

Mix together fennel pollen, salt, pepper, and thyme. Pat a generous coating of the mixture onto both sides of the chickens. Wrap them tightly in plastic wrap and refrigerate for 12 hours.

Remove chicken from refrigerator an hour before you are ready to grill. Prepare grill for indirect grilling.

Double wrap 2 bricks with aluminum foil and place them on the hot part of the grill to preheat. Pat chickens dry and rub them with olive oil. Move bricks to one side of the grill and oil the grill rack. Place chickens skin side down on halfway between the cooler part and the hot part of the grill and place a brick on top of each one. Cover the grill and cook for 10 minutes. Move bricks to the side again and place chickens skin side up on the hot part of the grill. Place bricks back on top and cook for 15 minutes. Remove bricks and turn chickens skin side down on the hot part of the grill for 5 minutes more or until the thickest part of the thigh registers 165.

Transfer chickens to a plate and let rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges.