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The name is not misleading! Frankie Celenza literally uses a brick in this recipe. It keeps the chicken flat and evenly cooked and makes for beautiful grill marks across the chicken breasts. The end result is a delicious pollo al mattone, or brick chicken.
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INGREDIENTS
1-2 garlic cloves, scored
2-3 tbls capers, minced
1 lemon, juiced
1 bunch fresh rosemary
⅔ cup olive oil
2 boneless/skinless chicken breasts, butterflied
Salt and pepper
1 red onion wedges
3-5 scallions
Splash of white wine
Extra equipment:
1 brick wrapped in tin foil
RECIPE
In a large bowl make the marinade. Add olive oil, minced capers, garlic, salt and pepper. Mix well and reserve some for basting the chicken.
Add the chicken into the marinade and refridgerate for 30 minutes – 1 hr.
Pre-heat a grill pan to high heat.
Place chicken on the grill for 5 minutes, once flipped place brick on the chicken to avoid any curling. Baste with extra marinade after flipping.
Place onions directly on the grill and charr through, adding some of the reserved marinade for flavor.
Plate, serve and enjoy.
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