Pollo al Mattone Recipe
Italian · Main course · 55 min total
Pollo al Mattone, or chicken under a brick, is a classic Italian dish where a butterflied chicken is pressed flat with a brick (or heavy pan) and grilled or pan-seared until the skin is crispy and the meat is juicy and flavorful.
15
min prep
min prep
40
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (about 3.5-4 lbs), butterflied
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced and zested
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bricks wrapped in aluminum foil (for pressing)
Instructions
- In a small bowl, combine garlic, rosemary, sage, olive oil, lemon juice, lemon zest, salt, and pepper to make a marinade.
- Place the butterflied chicken in a large dish or resealable bag. Pour the marinade over the chicken, turning to coat evenly. Cover and refrigerate for at least 2 hours, or overnight.
- Preheat a grill or large cast-iron skillet over medium-high heat. Lightly oil the grill grates or pan.
- Place the chicken skin-side down on the hot grill or pan. Place the wrapped bricks on top of the chicken to press it flat.
- Cook for 15-20 minutes, until the skin is golden and crispy. Remove the bricks, flip the chicken, and replace the bricks. Cook for another 15-20 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove from heat and let rest for 5-10 minutes before carving. Serve with lemon wedges if desired.
Tips
- If you don't have bricks, use a heavy cast-iron skillet or a foil-wrapped heavy pan to press the chicken.
- For extra crispiness, pat the chicken dry with paper towels before marinating.
- Leftover chicken can be stored in the refrigerator for up to 3 days and is great in salads or sandwiches.
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