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Chicken cooked with a brick? Yup!
If you don’t have a brick, a cast iron skillet, heavy pot, or panini pan will do just fine.
Enter the crispiest, moistest chicken you’ve ever had.
Place the chicken in a bowl. Pour the olive oil over the chicken, just enough to coat the chicken. Juice the lemon and add to the bowl. Remove the rosemary and thyme from their sprigs and rub gently in your hand before adding to the bowl. Toss to coat all pieces.
Heat a skillet over medium high heat. Place split chicken breasts in a single layer in the pan. Place something heavy over the chicken, either another cast iron skillet, a panini pan with a lid, or a brick wrapped in foil, as done in Mexico.
Cook chicken for 7-8 minutes until golden brown. Turn and cook the other side.
Flattening the chicken in this way helps to cook it quickly, creating a crispy skin and keeping the meat moist.
Check out the video on the related post for more tips!
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