Paleoista Chicken Under A Brick Recipe

I first learned about this preparation from a dear friend’s mom who brought it straight from her parents home in Tuscany to New York.  Different cultures may use different spices native to their locale, but for me, as always, the simplest flavors are the first choice! Be sure to chose a pastured chicken, rather than one marked as organic, natural or free-range, none of which, unfortunately mean a whole heck of a lot in terms of the manner in which the hens are raised. Ingredients

  • 1 whole, pastured chicken, about 2 – 2 1/2 pounds
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, chopped (use as may as you like!)
  • Rosemary and Lemon Wedges, for Garnish


  1. Butterfly chicken, or have your butcher do it for you (simply cut it down the back with a sharp pair of kitchen shears, then open it like a book)
  2. Whiz garlic and olive oil in mini prep food processor until completely combined
  3. Spread mixture all over chicken and let marinate 4-6 hours in refrigerator
  4. Ignite grill to create low- medium heat
  5. Drain chicken
  6. Place cast-iron skillet on top of grill to heat
  7. When hot, place chicken, skin side up on grill
  8. Place skillet on top
  9. Cover grill and let cook roughly 45 minutes, flipping once halfway to ensure even cooking
  10. Remove from heat and tent under foil for ten minutes
  11. Optional- while chicken is resting, throw on some sliced squash, eggplant or onion to still hot grill to serve along side your protein
  12. Garnish with rosemary and lemon wedges