Tuscan Brick Chicken
Tuscan chicken is typically made with rosemary and lemon and grilled. I wanted to use the fresh herbs from our garden, so I used fresh rosemary, lemon thyme, oregano, and sage.
One of the frustrations people have when cooking chicken on the grill is that it gets dry. To keep the chicken from drying out, I made a brine with kosher salt, black peppercorns, the rind of a whole lemon, fresh rosemary, thyme, oregano, and sage. Once the brine has cooled, place the chicken and the brine in a large pot or brining bucket. Let it sit in the
fridge for at least 4 hours or as long as overnight.
Remove the chicken from the brine and dry. I spatchcocked the chicken so it will lie flat when grilling. Check YouTube for a “how-to” video.
Next, lightly coat the chicken with olive oil. Season both sides with kosher salt and fresh cracked pepper. I then made a rub by chopping fresh rosemary, lemon thyme, oregano, and sage. Apply the fresh herbs to the chicken.
Set-up the grill for direct grilling. Place the chicken on the grill and place the brick(s) on top of the chicken (bricks are covered with tin foil). Grill on medium high for about 20-25 mins. Watch for flare-ups. Remove the brick(s) and spray or baste the chicken with a mix of lemon juice and white wine. Now flip the chicken and put the bricks back on top of the chicken. Grill for another 20-25 mins. Check for doneness with an instant- read thermometer. Slice a lemon and grill cut side down to squeeze over the chicken when serving. I served the chicken with roasted carrots in a sage-brown butter sauce and smoke roasted potatoes with whole garlic cloves and fresh herbs. Enjoy.
PS. I doubt you’ll have any, but left-over chicken can be used to make a delicious chicken salad!
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Thecheesecanbe smokedonagasgrill if youmakea smokerpack. Iused the charcoalgrill.
Youwillneeda cedarplank, camembert cheeseorabrie (soft creamy cheese), pepper jelly, and1-2 jalapenos.
Place theplankon thegrill for1-2minutesa side.Youwill see somegrillmarksand youwill start to smell the aroma of the cedar plank. (See thegrillmarks in the picture).
Spread the pepper jelly on the cheese. Slice the jalapeno in half, remove the seeds if you like it on themildside,andarrange jalapenosliceson topof thecheese.Slice the jalapenocrosswisewith the seeds if you like it spicy.Place the cheese in the plank. Place the plank on the grill (indirect heat) no flame under the plank. (See picture).Add a fewwood chips to the charcoals.Use smoker pack if using gas grill.Cook about 10minutes until the cheese becomes soft.Some of the cheesewill start to ooze out.
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Servewithgrilled bread or fancy crackers. Enjoy!
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CERVICALROTATION Turn yourhead towards the side, then returnback to looking straightahead.
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