Lunch: Chicken Under a Brick

Chicken Under a Brick is Paula Deen's unique and flavorful way to grill a whole chicken

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Chicken Under a Brick

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 4- to lb (5-) whole chicken
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh sage
1 tablespoon fresh sage leaves, chopped
1 teaspoon bottled minced garlic
1 teaspoon garlic, bottled minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon black pepper, ground
1 cup chicken broth
1/4 cup tomato paste
1 tablespoon honey
1/2 teaspoon crushed red pepper
1/2 teaspoon crushed red pepper flakes
fresh parsley, chopped, for garnish

Instructions

Remove and discard giblets from chicken. Using kitchen shears, cut chicken along both sides of backbone; discard backbone. Using heels of both hands, press chicken down until flattened.
In a 13x9-inch baking dish, combine vinegar and next 5 ingredients. Add chicken, turning to coat. Cover and chill for at least 2 hours.
Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350 ° to 400 °).
Place chicken on grill rack, and top with an aluminum foil-wrapped brick. Grill chicken, covered with grill lid, for 15 minutes per side or until a meat thermometer registers 165 °, replacing brick after turning.
In a large saucepan, bring chicken broth and next 3 ingredients to a boil. Reduce heat to medium-low, and simmer for 10 minutes. Serve with chicken. Garnish with parsley, if desired.

Add a review for Chicken Under a Brick