The chicken on a brick is a dish prepared according to the barbecue sauce and flavored with aromatic. The chicken on a brick, as the name says, is cooked on the grill, using a weight, previously heated, which is resting on the chicken breast in this way, the heat will come from both the bottom and the top. The chicken on a brick is then flavored with a spicy sauce, made with chili. The chicken will be cooked under a weight that will be warmed beforehand. This system allows a faster heat penetration which prevents excessive dehydration of the meat. The weight can be a brick, a heavy pan or a press cast iron specification.  Preheat the grill and the brick at the highest temperature possible.



2 Lbs Chicken Breast

2 Spoons of Red Onions Chopped

2 Springs Rosemary

1 Teaspoon Red Chili Pepper

4 Spoons Extra Virgin Olive Oil

6 Spoons Lemon Juice

1 Spoon Black Pepper

Unrefined Sea Salt at Taste



In a bowl mix the lemon juice with the olive oil chili flakes and the salt. Add the black pepper and mix well; cut the chicken breast obtaining 4 slices, then place it in a bowl in which you will add the onion, chopped and rosemary, then pour in about half of the marinade prepared previously. Turn the slices of chicken in the bowl so that they absorb the marinating dressing and leave it for an hour. Bring barbecue to appropriate temperature, putting the brick to warm on the grill. Once spent the necessary time marinating the chicken breasts place it on the grill and the brick on top. Lower the heat under the chicken and cook for about 5 minutes. Remove the brick, turn the chicken, put the brick again and cook for other 5 minutes. Remove the brick again, brush the remaining marinade, turn the chicken and replace the brick. Bake in the same way of the previous side. When cooked Serve garnished the dish with a sprig of rosemary.