Grilled Brick Chicken with Citrus Gravy
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

During the holiday season, I posted a recipe about how to brick chicken in the oven. Now that the warmer weather has finally come around, I will be bricking chicken on the grill and serving it with a summer citrus gravy. In the spirit of Easy Week here on BTR I recognize that this doesn’t seem like the easiest of recipes, but it’s far simpler than it seems. Yes, you’ll need a handful of ingredients and yes, you will need to allot several hours in total to both prep and cook the chicken, but no, it isn’t difficult.

What you’ll need:
1 chicken, butterflied
1/4 cup orange juice
Juice of 1/2 lemon
Juice of 1/2 lime
3 tbsp olive oil
2 sprigs rosemary
1 tbsp garlic, crushed
1 tsp Hungarian sweet paprika
1 tsp Florida seasoned pepper
1 tsp oregano
1 shallot, chopped
4 cups water
4 tbsp salt
2 large bricks
Heavy-duty aluminum foil

Directions:
Brine the chicken in the water and salt for about 30 minutes.

Cover the bricks in aluminum foil.

Combine the orange juice, lemon juice, lime juice, 2 tablespoons of olive oil, rosemary, garlic, and seasonings in a bowl and stir with a large spoon.

Pour out the brine and cover the chicken in the marinade. Save any excess marinade. Let marinate for 1 hour.

Then, place the chicken on the grill and rest the bricks on top. Grill the chicken on medium-high heat for 30 minutes on a side or until it is cooked all the way through.

While the chicken is grilling, saute the shallot in the remaining olive oil until translucent. Pour in the excess marinade and cook on low heat until it thickens and forms into gravy. If needed, stir in extra orange juice to thicken.

Plate the chicken and pour over the gravy to serve.

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