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Northern Italian-Style Chicken Under a Brick (Emeril Lagasse) Recipe

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Northern Italian-Style Chicken Under a Brick (Emeril Lagasse)
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Ingredients
14
Count
Nutrition
939
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 500 degrees F and preheat grill to medium-low.
  2. In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, kosher salt, and crushed red pepper. Mix to combine and set aside.
  3. Place the chicken on a cutting board. With a boning knife and/or poultry scissors, cut along both sides of the backbone and remove. Place the chicken skin side down on a clean work surface and, using a paring or small boning knife, cut underneath and around the breast bone on both sides, cutting the cartilage away from the flesh so that you can work your fingers underneath the bone, and then carefully remove the breast bone. The chicken should lay flat like an open book. Tuck the wing tips behind the joint of the wing that meets the breast. Cut small tips in the skin that hangs beneath the thighs and tuck the tips of the drumstick bones inside.
  4. Place in a 9 by 13-inch, nonreactive baking dish and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat.
  5. Preheat the bricks for 20 minutes.
  6. Remove the chicken from the marinade and season on both sides with the Essence, salt, and pepper. Place the chicken, skin side down, on the grill. Place 2 bricks on top of the chicken to cover completely and flatten. Cook until the skin side has nice grill marks, about 20 minutes. Remove the bricks and turn the chicken so that it is skin side up. Cook on the second side for about 15 minutes longer, or until juices run clear and an instant-read thermometer inserted into the deep portion of the thigh registers 165 degrees F.
  7. Remove the chicken from the grill, place on a cutting board and let rest for 5 minutes. Cut the chicken into quarters and serve immediately.
  8. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  9. 2 1/2 tablespoons paprika
  10. 2 tablespoons salt
  11. 2 tablespoons garlic powder
  12. 1 tablespoon black pepper
  13. 1 tablespoon onion powder
  14. 1 tablespoon cayenne pepper
  15. 1 tablespoon dried oregano
  16. 1 tablespoon dried thyme
  17. Combine all ingredients thoroughly.
  18. Yield: 2/3 cup
  19. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 939.13 Kcal (3932 kJ)
Calories from fat 718.82 Kcal
% Daily Value*
Total Fat 79.87g 123%
Cholesterol 246.86mg 82%
Sodium 788.54mg 33%
Potassium 555.83mg 12%
Total Carbs 3.16g 1%
Sugars 0.76g 3%
Dietary Fiber 0.24g 1%
Protein 50.03g 100%
Vitamin C 18.6mg 31%
Iron 2.9mg 16%
Calcium 102.8mg 10%
Amount Per 100 g
Calories 274.99 Kcal (1151 kJ)
Calories from fat 210.48 Kcal
% Daily Value*
Total Fat 23.39g 123%
Cholesterol 72.28mg 82%
Sodium 230.9mg 33%
Potassium 162.75mg 12%
Total Carbs 0.93g 1%
Sugars 0.22g 3%
Dietary Fiber 0.07g 1%
Protein 14.65g 100%
Vitamin C 5.4mg 31%
Iron 0.8mg 16%
Calcium 30.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.4
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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