Tuscany is credited with developing this style of grilling chicken, called pollo al mattone in Italian. Flattening the bird with the weight of bricks allows for quicker, more even cooking throughout. And the results are delicious.
You don’t need much adornment for this dish because the marinated, juicy, tender meat spells succulent flavor all by itself. I simply mixed up some olives and olive oil with fresh lemon juice and chopped herbs leftover from the marinade. Spoon it on top and serve.
Tip: Kitchen shears are your best friend when it’s time to butterfly a chicken. Lay the bird breast-side down on a cutting board, and clip off the tail. Slowly cut along one side of the backbone from the bottom up to the neck cavity. Repeat on the other side and remove the backbone. Push the sides of the chicken out (like opening a book) and flatten slightly. Turn it breast-side up and press on the breastbone to flatten more, then let the bricks do the rest while grilling.
Cut along 1 side of the backbone
- 3 garlic cloves, finely chopped
- 5 tbsp olive oil, divided
- 4 tbsp finely chopped fresh herbs, such as rosemary, basil, and chives, divided
- 4-lb chicken, butterflied
- 1/3 cup coarsely chopped green olives
- 2 tbsp fresh lemon juice