Grilled pollo al mattone from At My Italian Table: Family Recipes from My Cucina to Yours (page 159) by Laura Vitale

  • lemons
  • spatchcocked chicken
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Allow to marinate for 24 hours. See recipe for an oven-roasted variation.

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Notes about this recipe

  • Eat Your Books

    Allow to marinate for 24 hours. See recipe for an oven-roasted variation.

  • julesamomof2 on July 23, 2024

    First recipe from this book and it was time consuming (and also slightly dangerous) for the end result. I have long wanted to try pollo al mattone, but the thought of procuring bricks just for this purpose deterred me. I finally tried with this recipe and used a large cast iron skillet wrapped in foil to top the chicken on the grill. Sadly my chicken skin tore when I tried to flip it, but when intact it looked just like the picture in the book. Overall, the technique did deliver nicely crisp chicken skin and tender meat. Not sure if I will attempt this again.

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