Grilling chicken under a brick makes it very juicy with a crispy skin. Use bone-in, skin-on chicken. Thighs or breasts work nicely. You can use a whole chicken if you are willing to spatchcock.
Golden potatoes would probably work just as well as red potatoes for this. Anything other than Russet will probably be fine.
Chicken Under a Brick with Warm Potato Salad
Servings 6
Ingredients
- For the potato salad:
- 2 lbs red potatoes
- 25-75 g olive oil mayonnaise or avocado mayonnaise
- 8 g dijon mustard wet condiment mustard- not dried
- 1/4-1/2 tsp salt
- pepper
- 1/4 small red onion thinly sliced
- 1/2-1 cup peas
- For the chicken:
- bone-in, skin-on chicken breasts
- adobo or seasonings of your choice
- olive oil
Instructions
- Boil potatoes in lightly salted water until tender. Drain.
- When potatoes are just cool enough to handle, dump them onto a cutting board and roughly chop them into quarters. Return them to the pot or place them in a bowl.
- Dump the mustard, mayonnaise, salt, and pepper over the potatoes. Lightly toss until incorporated.
- Add the red onions and the peas. Gently combine (do not squash your peas).
- Shake adobo above and under the skin of the chicken. Lightly oil your hands and massage the spice into the chicken. If you have time to do this step ahead of time then do so. If not, no worries.
- Place the chicken (skin-side down) on a 400° pre-heated grill. Cover with a brick.
- Cook until the skin is golden (around 10-15 minutes). If you see flames, just move the chicken to another spot on the grill.
- Flip the chicken over, cover once again with the brick (use a very thick mitt). Cook another 10-15 minutes, or until the chicken reaches 165°.
- Remove chicken to a plate and allow to rest for a few minutes before cutting.
Notes
3.5 oz chicken breast no skin – 165 cals – 3.6 fat – 0 carbs – 31 protein
3.5 oz chicken breast with skin – 193 cals – .6 fat – 0 carbs – 29 protein
1 cup potato salad, or 1/6 of recipe: – 138 cals – 2 fat- 27 carbs – 3 protein
Cover the brick with tin foil for easier use and clean-up. If you don’t have a brick, you can use a cast iron pan on top of the chicken.
You can cook the brick chicken in a skillet if you prefer that to the grill.
The potato salad can be served warm or cold. Be sure to slice the onions very thin (unless you are trying to keep people from kissing you).
The potato salad is very light on the mayonnaise and lets the actual taste of the ingredients shine through. If you prefer a creamier salad, there is plenty of room to add more mayo.