Kyckling under en tegelsten

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This classic chicken under a brick is a superb way to achieve incredibly crisp skin while keeping the meat succulent and tender. By flattening the bird and using heavy, foil-wrapped weights, you ensure maximum contact with the heat, resulting in a beautifully even cook. It is a rustic, flavourful method that transforms a simple whole chicken into a spectacular centrepiece for any outdoor gathering, offering a wonderful smoky aroma that only a barbecue can provide.

As a diabetes-friendly option, this recipe focuses on high-quality protein and healthy fats without the need for sugary marinades or heavy glazes. It is a versatile dish that pairs perfectly with a fresh green salad or grilled Mediterranean vegetables for a balanced, nutritious meal. Whether you are hosting a summer garden party or a simple family dinner, this reliable technique delivers professional results with minimal preparation.

Ingredients for Chicken Under a Brick

1 3 1/2- to 1.8kg chicken, backbone removed
2 matskedar vegetabilisk olja
Koshersalt, nymalen peppar
2 bricks wrapped in foil

How to make Chicken Under a Brick

Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).

Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast.

Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25-30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 74°C, 25-30 minutes longer.

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