Brick Chicken with Vinegar Peppers Recipe

Cooking Directions

• STEP 1.In a bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the chicken and let it marinate for at least 1 hour.
• STEP 2.Preheat a grill or grill pan over medium-high heat. Place the chicken skin-side down on the grill and place a brick wrapped in aluminum foil on top of the chicken to weigh it down.
• STEP 3.Cook the chicken for about 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the brick and transfer the chicken to a cutting board to rest for a few minutes.
• STEP 4.Meanwhile, heat a small skillet over medium heat and add the vinegar peppers. Cook for 2-3 minutes, or until heated through.
• STEP 5.Slice the chicken and serve with the vinegar peppers on top. Enjoy!

Cooking Tips

• Make sure to use bone-in, skin-on chicken for the best flavor and texture.
• If you don't have a brick, you can use a heavy cast iron skillet or a heavy pot to weigh down the chicken.
• Feel free to adjust the amount of vinegar peppers according to your taste preference.

Storage and Serving

• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the Brick Chicken with Vinegar Peppers with a side of roasted potatoes or a fresh salad for a complete meal.