ROANOKE - Kaitlin Classey is back from Fincastle Winery to cook up a delicious Pollo Al Mattone (Chicken Under a Brick)
Pollo Al Mattone " Chicken under a Brick"
· 1/3 cup finely chopped fresh flat-leaf parsley
· 1 tablespoon chopped fresh rosemary
· 2 garlic cloves, minced
· 1 teaspoon lemon zest
· ½ black pepper
· 1 tablespoon Dijon mustard
· 2 tablespoons fresh squeezed lemon juice
· ½ cup olive oil
· 2 whole boneless chicken breast or 4 half breast
· Lemon wedges for serving
Heavy Cast Iron, grill press, or aluminum foil-wrapped bricks
Make the rub:
1. 3 tablespoons of parsley, the rosemary, garlic, lemon zest, pepper, hot pepper flakes, and 1 ½ teaspoon of salt in a small bowl and stir to mix. Set aside
Make the Sauce:
2. Place the mustard in a nonreactive bowl. Whisk in the lemon juice followed by the olive oil in a thin stream the mix should thicken. Whisk in the remaining parsley, the season with salt and pepper to taste. Set half of the must mixture aside to use as a sauce.
Marinate the Chicken:
3. Trim any fat off the chicken breast. Rinse the breast under cold running water then drain and blot dry with a paper towel. Place the chicken breast in a nonreactive backing dish and sprinkle the rub over both side, patting it onto the chicken with your fingertips. Pour ½ the mustard mixture over the chicken coating both sides. Let marinate in the refrigerator, covered for at least 30 minutes, preferable 1 to 2 hours.
Grill the Chicken:
4. Preheat the contact grill; if your contact grill has a temperature control, preheat the grill on high. When read to place the chicken on the grill, lightly oil the grill surface.
5. Lift the chicken breast out of the marinade with tongs and hold upright until the excess marinade drains off. Once all chicken breast has been removed discard the marinade.
6. Arrange the chicken beast on the grill on a diagonal to the ridges.
7. Place the grill press (aluminum foil-wrapped bricks, or heavy Cast Iron skillet on top of them.
8. The chicken will be done after cooking 4 to 6 minutes per side, or until done. Insert an meat thermometer into the thickest part of the breast it should read 160 degrees F.
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