Crispy Grilled Brick Spatchcock Chicken

Crispy Grilled Brick Spatchcock Chicken

We are beyond thrilled to share @nocrumbsleft’s new Crispy Grilled Brick Chicken - our newest favorite! Teri updated an old-school recipe for the grill and the chicken couldn’t be more delicious. It’s perfect for late spring & summer cooking as it gets the heat out of the kitchen. You won’t get a crispier skin from any other chicken or any other method.

It’s so good. We can’t wait for you to try it. 

Servings:  4
Cook Time:  50 min
Total Time:  1 hr 5 min


  •   ½ cup fresh lemon juice
  •   ½ cup extra virgin olive oil plus 1 tablespoon, divided
  •   2½ tablespoons red wine vinegar
  •   1 garlic clove, pressed
  •   1 teaspoon dried oregano
  •   ¾ teaspoon kosher salt plus 2 tablespoons
  •   ½ teaspoon Dijon mustard
  •   ¼ teaspoon freshly ground black pepper
  •   1 Pasture-Raised Spatchcock Chicken
  •   1.5 – 2 pounds of baby potatoes, parboiled and dried



  1. Preheat the grill to 450°F. Once the grill is hot, put a tablespoon of olive oil in your cast iron pan and preheat the pan for five minutes in a closed grill.
  2. Make the marinade: whisk together the lemon juice, ½ cup olive oil, red wine vinegar, garlic clove, oregano, ¾ teaspoon of kosher salt, Dijon mustard, and ground black pepper. Set aside.
  3. Dry the chicken very well and place it on a sheet tray or cutting board.
  4. Once the chicken is dry, you’re going to flatten it. You can use your hands to press down or wrap with plastic wrap and gently use a mallet. Season the chicken with salt on both sides.
  5. Place chicken, skin side down, in the pan and put two or three aluminum foil wrapped bricks over the chicken, close the grill, and cook for 20 minutes or until the skin is crispy brown, but not scorched.
  6. Once the skin side is nice and brown, remove the bricks and, using two tongs, set the chicken aside on a sheet pan. Toss the potatoes in the skillet with a few tablespoons of the marinade. Return the chicken to the skillet crispy skin side up, on top of the potatoes. Cook for 20 more minutes, with the grill hood still closed.
  7. Once the chicken reaches 160°F or is cooked through, remove and set aside on a sheet tray or clean cutting board to rest.
  8. Return the potatoes to the grill for another 10 minutes, if needed, or until done. Remove the potatoes from the grill.
  9. Cut the chicken into parts and add to the platter to serve. Add the potatoes to the platter and pour the remaining marinade over the potatoes and chicken. Serve immediately and enjoy!

Cook’s Note: To make this in the oven, follow the general directions above to prep the chicken and potatoes. Set the oven temperature to 425°F and add about 5 minutes to the cook time, for a total of 45 minutes for the chicken. You can weigh down the chicken with a Dutch oven in lieu of bricks, if desired.


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