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Prep Time: 15 mins
Cook Time: 25 mins
This Tuscan technique is guaranteed to turn ho-hum chicken into a juicy, crisp-skinned, flavorful delight. Called pollo al mattone in Italian, the dish starts with a flattened chicken and a savory marinade. Add a foil-covered brick to hold the chicken flat to the grill while it cooks. The result is the crispest possible exterior and a juicy, evenly cooked interior. Switch up the marinade -- recipes for four delicious versions are offered here -- for extra variety.
(amount per serving)
Nutritional Information coming soon!
Click here for Asian-Style Marinade, Southwest Marinade, Tuscan Marinade and Orange-Thyme Marinade recipes.
•Crushing herbs before adding to marinade will release their natural oils and increase the flavor of the marinade.
•For maximum flavor, marinate overnight in refrigerator, turning Cornish hens or chicken occasionally in marinade.
•Metal tongs work best for turning the Cornish hens or chicken.
•Avoid excessive charring and prevent "flare-ups" by maintaining target cooking temperature (325°F to 350°F).
•Bricks are heavy and can be awkward when handling so use caution when handling. Also, the bricks become very hot while the Cornish hens are cooking. Use heavy duty oven mitts to remove bricks when turning the Cornish hens or chicken.
CAUTION: Bricks may retain heat for up to 60 minutes after being removed from grill.
Recipe by McCormick