Chicken under a brick

Robert Hennessee's Pollo al Mattone (chicken under a brick)

What you will need:
1 Solid Brick Paver wrapped with foil

2 Boneless - Skinless Chicken Breasts (trimmed)

1 Zucchini Squash

1 Large Yellow Squash

1 pkg mini sweet peppers



¼ cup olive oil

2 minced garlic cloves

½ tsp red pepper flakes

1 fresh lemon

(to save time use your favorite Italian dressing for the marinade)


Marinade chicken overnight or at least 4 hours

Cut squash lengthwise to make strips like really thick bacon and marinade 1 hour prior to grilling.

On a medium to hot grill place chicken breasts skin side down on grill at a 45 degree angle and place the foil wrapped brick on top.  Grill for 2 minutes.  Remove the brick and rotate the chicken 45 degrees and replace brick.  Grill 2 minutes more, remove the brick and flip the chicken.  Be careful, the brick will be hot so use an oven mitt or folded towel when handling.  Use the same technique for the zucchini and squash without the brick.  Place the peppers on the grill and turn them occasionally until slightly charred and soft.

Serve on a white plate for an eye popping presentation.

GDA Cooking - June 14, 2010