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Pan Grilled Brick Chicken

Meiko

Pan Grilled Brick Chicken

With just five fresh ingredients, some pantry staples, and Bear Mountain BBQ’s Apple Pellet, you can turn out a deliciously golden, crispy brick chicken with a lemon parmesan drizzle in under an hour. Check out this impressive, stress-free recipe from Bear Mountain ambassador Meiko.

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Prep

10 min

Cook time

30 min

Pellets

Smoky Apple

Steps

  1. Preheat your grill or smoker to 450°F using Bear Mountain BBQ’s Apple Pellet.
  2. Add oil to ta cast iron. Transfer cast iron to the preheated grill and close cover to heat up the skillet for five minutes.
  3. In a small bowl whisk together all the spices. Season the entire spatchcocked chicken, including the front, back, and under the skin with the spice blend. After five minutes carefully place the chicken, skin side down, into the cast iron skillet. Be careful not to splash.
  4. Wrap two bricks (you can also use another cast iron skillet) with aluminum foil and place them on top of the chicken. Close the grill and let chicken cook for 15-20 minutes or until the skin is golden.

Ingredients:

  • 1 (3-4 lb) whole chicken, (remove spine and flatten)
  • 2 tbsp avocado or vegetable oil
  • 1 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp Italian Seasoning
  • Bear Mountain BBQ’s Apple Pellet

Ingredients for Lemon Parmesan Vinaigrette:

  • ½ cup olive oil
  • ¼ cup lemon juice
  • 2 tbsp honey
  • ¼ cup shredded parmesan
  • 1 tbsp dijon mustard
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp Italian seasoning
  • Chopped parsley (optional garnish)

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