Craving a perfectly crispy, juicy, and flavorful chicken dish? The Brick Chicken Plate inspired by Ted’s Montana Grill is exactly what you need. This dish is a perfect blend of simplicity and sophistication, offering an unforgettable culinary experience. In this guide, you’ll learn about the origins of the brick chicken method, a step-by-step recipe, variations, and expert tips to recreate the restaurant-quality dish at home.
What Is Brick Chicken?
The History Behind the Technique
The Brick Chicken method, also known as “Pollo al Mattone,” originates from Italy. It’s a simple yet ingenious technique that involves cooking chicken under the weight of a brick or a heavy skillet. This method ensures the chicken is pressed flat against the cooking surface, resulting in incredibly crispy skin and evenly cooked, juicy meat. The pressure from the brick speeds up the cooking process and locks in the juices, creating a beautifully golden and flavorful chicken.
Ted’s Montana Grill and the Brick Chicken Plate
Ted’s Montana Grill is known for its rustic, hearty American cuisine, and their Brick Chicken Plate is one of the standout dishes on the menu. The dish features a perfectly grilled half chicken that is crispy on the outside and tender on the inside, served with classic sides like mashed potatoes and green beans. The Brick Chicken Plate is a tribute to traditional cooking methods, delivering a dish that’s both comforting and refined.
Why You Should Try Making Brick Chicken at Home
A Restaurant-Quality Meal in Your Own Kitchen
Recreating the Brick Chicken Plate at home allows you to enjoy a restaurant-quality meal anytime you want. The technique may sound fancy, but it’s surprisingly simple and requires minimal ingredients. By following this guide, you’ll be able to achieve the same level of crispiness and juiciness that you’d expect from a professional kitchen.
Healthy and Flavorful
Brick Chicken is not only delicious but also a healthy option. Since the chicken is cooked with its skin on and under pressure, it retains its natural juices without the need for excessive oil or butter. The result is a flavorful dish that’s high in protein and lower in unhealthy fats. Plus, you can pair it with a variety of healthy sides to create a well-rounded meal.
Essential Ingredients for Brick Chicken Plate
The Chicken
- Whole Chicken: A whole chicken cut into halves is ideal for this recipe. You can ask your butcher to spatchcock the chicken or do it yourself at home. This technique involves removing the backbone and flattening the chicken for even cooking.
- Olive Oil: Olive oil helps to crisp up the skin and adds a subtle richness to the chicken.
- Garlic: Fresh garlic cloves, minced or smashed, infuse the chicken with deep, aromatic flavors.
- Fresh Herbs: Rosemary, thyme, and parsley are perfect for adding earthy, aromatic notes to the chicken.
- Lemon: Lemon juice and zest add brightness and a hint of acidity, balancing the richness of the chicken.
- Salt and Pepper: Basic seasonings that bring out the natural flavors of the chicken.
The Equipment
- Bricks or Heavy Cast-Iron Skillet: If you don’t have bricks, a heavy cast-iron skillet or another heavy pan will do the trick. Just ensure it’s clean and heavy enough to press down on the chicken evenly.
- Cast-Iron Pan or Grill: A cast-iron pan retains heat well and ensures even cooking, making it ideal for this recipe. You can also use a grill if you prefer a smoky flavor.
Sides for Serving
- Mashed Potatoes: Creamy mashed potatoes are a classic side that pairs perfectly with the rich flavor of the chicken.
- Green Beans: Lightly sautéed or steamed green beans add a fresh, crunchy contrast to the dish.
- Corn on the Cob: Grilled or boiled corn on the cob adds sweetness and texture, complementing the savory chicken.
Step-by-Step Recipe for Brick Chicken Plate
Preparing the Chicken
- Spatchcock the Chicken: Start by spatchcocking your whole chicken. Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten the chicken. This step ensures even cooking and maximum surface area for crispy skin.
- Marinate the Chicken: In a bowl, mix 2 tablespoons of olive oil, the juice and zest of one lemon, 4 minced garlic cloves, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped thyme, 1 tablespoon of chopped parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Rub this mixture all over the chicken, making sure to get under the skin. Let the chicken marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- Prepare the Cooking Surface: If you’re using bricks, wrap them in aluminum foil. This keeps them clean and prevents them from sticking to the chicken. Preheat your cast-iron pan or grill to medium-high heat.
Cooking the Chicken
- Start Cooking Skin-Side Down: Place the chicken skin-side down in the hot cast-iron pan or on the grill. Immediately place the wrapped bricks or heavy skillet on top of the chicken to press it down flat. This will ensure the skin makes full contact with the cooking surface, resulting in a crispy exterior.
- Cook the Chicken: Cook the chicken for about 15-20 minutes, depending on the size, until the skin is golden brown and crispy. Check occasionally to ensure the skin isn’t burning.
- Flip and Finish Cooking: Carefully remove the bricks or skillet, then flip the chicken over so it’s skin-side up. Reduce the heat to medium and continue cooking for another 15-20 minutes, or until the internal temperature reaches 165°F (75°C). You can cover the pan with a lid or foil to help the chicken cook through evenly.
Preparing the Sides
- Mashed Potatoes: While the chicken is cooking, prepare the mashed potatoes. Boil 4-5 medium potatoes in salted water until tender. Drain and mash with 2 tablespoons of butter, 1/4 cup of milk or cream, and salt and pepper to taste.
- Green Beans: Trim and steam or sauté 1 pound of fresh green beans until tender-crisp. Season with salt, pepper, and a squeeze of lemon juice.
- Corn on the Cob: If you’re serving corn on the cob, grill or boil it until tender. Brush with butter and sprinkle with salt for a simple, flavorful side.
Assembling the Brick Chicken Plate
- Rest the Chicken: Once the chicken is fully cooked, remove it from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring the meat is juicy and tender.
- Slice and Serve: Cut the chicken into quarters or halves, depending on the serving size. Plate the chicken with a generous serving of mashed potatoes, green beans, and corn on the cob. For a finishing touch, drizzle any pan juices over the chicken and garnish with fresh herbs.
Tips for Perfecting Your Brick Chicken Plate
Achieving the Best Crispy Skin
- Pat the Chicken Dry: Before marinating, pat the chicken skin dry with paper towels. This helps the skin crisp up better when cooking.
- Don’t Skip the Weight: The weight from the bricks or skillet is key to achieving that crispy, evenly cooked skin. Make sure the weight is evenly distributed across the chicken.
- Monitor the Heat: Too high of a heat can burn the skin before the chicken is cooked through, while too low of a heat may not crisp the skin adequately. Medium-high heat is ideal to start, then reduce to medium as needed.
Creative Variations of Brick Chicken Plate
- Herb and Citrus Brick Chicken: Add more citrus flavor by incorporating orange or lime zest into the marinade. You can also tuck slices of lemon or orange under the chicken skin before cooking for an extra burst of flavor.
- Spicy Brick Chicken: For those who like a kick, add chili flakes or a dash of hot sauce to the marinade. A sprinkle of smoked paprika also adds a nice depth of flavor.
- Mediterranean-Style Brick Chicken: Incorporate Mediterranean flavors by adding kalamata olives, sun-dried tomatoes, and feta cheese to the dish. Serve with a side of couscous or quinoa instead of mashed potatoes.
- Brick Chicken with Gravy: For a more indulgent version, make a quick pan gravy with the drippings. Simply add a tablespoon of flour to the pan drippings, cook for a minute, then whisk in chicken broth and cook until thickened.
Healthier Versions of Brick Chicken Plate
Adapting the Recipe for Dietary Needs
- Low-Fat Option: Use skinless chicken breasts instead of a whole chicken to reduce the fat content. Although you won’t get the crispy skin, the chicken will still be flavorful and juicy. Opt for steaming or roasting vegetables without butter to keep the sides light.
- Low-Carb Brick Chicken: Replace the mashed potatoes with cauliflower mash or a simple green salad to lower the carb content of the meal.
- Gluten-Free Brick Chicken: This recipe is naturally gluten-free as long as the sides are also gluten-free. Ensure any added ingredients, like broths or seasonings, are certified gluten-free if necessary.
Frequently Asked Questions About Brick Chicken Plate
Common Queries Answered
- Can I make Brick Chicken without bricks?Yes! If you don’t have bricks, you can use any heavy, oven-safe object like a cast-iron skillet, Dutch oven, or another heavy pan. Just make sure it’s clean and heavy enough to press down on the chicken evenly.
- How do I keep the chicken from sticking to the pan?Ensure your cast-iron pan or grill is well-oiled and preheated before adding the chicken. This helps to create a non-stick surface. Also, avoid moving the chicken around while it’s cooking; let it develop a crust first.
- What’s the best way to reheat leftover Brick Chicken?To reheat, preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil to retain moisture. Heat for about 15-20 minutes or until warmed through. You can also reheat it in a skillet over medium heat to maintain the crispy skin.
- Can I use boneless chicken breasts for this recipe?Yes, but the cooking time will be shorter. Boneless breasts cook faster, so reduce the cooking time by a few minutes per side. Keep an eye on the internal temperature to avoid overcooking.
- What other sides pair well with Brick Chicken?Apart from mashed potatoes and green beans, you can serve Brick Chicken with roasted root vegetables, a fresh salad, or a creamy polenta. For a lighter option, try grilled asparagus or a simple tomato and cucumber salad.
Conclusion: Enjoying Your Brick Chicken Plate
The Brick Chicken Plate inspired by Ted’s Montana Grill is a delightful dish that brings together crispiness, juiciness, and flavor in every bite. Whether you’re making it for a special occasion or a weeknight dinner, this recipe is sure to impress.
With its combination of simple ingredients and classic cooking techniques, this dish is a perfect example of how the right method can elevate a meal. Follow this guide to recreate the restaurant-quality Brick Chicken Plate at home, and enjoy the satisfaction of serving a dish that’s both delicious and comforting. So gather your ingredients, heat up your pan, and get ready to enjoy a crispy, flavorful Brick Chicken Plate tonight!