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Brick Chicken and Salsa Verde is a tasty dish that is full of wonderful flavors that can be made on the grill or on the stovetop!
I love discovering recipes that combine a unique variety of flavors that you wouldn't normally think about together.
Clarkson Potter sent me a copy and is partnering with me for a giveaway!
This tasty chicken recipe by Bobby Flay is a unique combination of chicken and spices. The fact that this recipe can be made throughout the year, makes it an even better dinner idea.
You may be asking what in the world is Brick Chicken? Brick Chicken is basically chicken under a brick. Nothing fancy or exotic about it, just chicken that has a brick on top of it. It may also be referred to as Brick Pressed Chicken.
If you haven't had the opportunity to ever try chicken prepared like this, it's really something you must try. If you enjoy chicken recipes then I think this dish will definitely become a favorite!
Have you watched Bobby Flay on t.v. before? If so, then you know he is a wonderful cook. He prepares dishes that are out of the box, yet very easy to prepare in your own home. He recently partner with Clarkson Potter and created the cookbook, "Bobby at Home".
Here is a little bit about the cookbook, "Bobby at Home" and Bobby's inspiration behind the recipes:
With 165+ recipes, Bobby Flay opens up his home and shares his bold, approachable style of cooking for family and friends, along with his no-nonsense, essential advice for home cooks.
Welcome to Bobby's, where powerhouse flavors rule the day. In his most personal cookbook yet, Bobby shares over 165 bold, approachable recipes he cooks at home for family and friends, along with his well-earned secrets for executing them perfectly.
Everyday favorites--from pan-seared meats and hearty pastas to shareable platters of roasted vegetables, bountiful salads, and casual, homey desserts--go bigger and bolder with Bobby's signature pull-no-punches cooking style. Expect crowd-pleasing classics taken to the next level with exciting flavors, such as Spanish-style shrimp and grits, pumpkin pancakes with apple cider syrup, and sticky-savory-sweet Korean BBQ chicken.
Riff on go-to dishes just as Bobby does with his master recipes for essentials, along with creative variations that take the base recipe in a range of directions to suit your mood, such as crispy bacon glazed with pomegranate molasses, deviled eggs topped with fried oysters, and mussels steamed in a heady green curry broth.
With Bobby by your side, cooking at home just got a lot more exciting.
How would you like to win your very own copy of Bobby at Home AND a $50 gift card to Kirklands? I don't know about you but I think this would be a pretty cool gift to keep for yourself! Make sure to enter the giveaway below! And definitely plan on picking up the ingredients to make this delicious Brick Chicken and Salsa Verde!
Brick Chicken with Salsa Verde
Serves 4
Ingredients:
¾ cup extra-virgin olive oil
2 large garlic cloves, finely chopped
2 anchovies packing in oil, drained, patted dry, and finely chopped
Finely grated zest of 1 lemon
Pinch of crushed red pepper flakes
1 cup finely chopped fresh flat-leaf parsley leaves
¼ cup finely chopped fresh flat-leaf parsley leaves
¼ cup finely chopped fresh tarragon leaves
2 tablespoons finely sliced fresh chives
Kosher salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into 8 pieces
Canola oil
Directions:
1. Whisk together the olive oil, garlic, anchovies, lemon zest, and red pepper flakes in a small bowl. Stir in the parsley, tarragon, and chines and season with salt and black pepper. Let the salsa verde sit at room temperature while you cook the chicken to allow the flavors to meld.
2. Remove the chicken from the refrigerator 20 minutes before cooking. Season the chicken well on both sides with salt and black pepper.
3. Heat a 12-inch cast-iron skillet over medium-low heat. Coat the pan with a few teaspoons of canola oil. Wrap a brick in two-layers of heavy-duty aluminum foil. (If you don't have a brick, use a heavy pan or bacon press.) Place the chicken in the pan, skin-side down, and place the foil-wrapped brick or pan on top of the chicken. Slowly cook over low heat until the fat renders and the skin begins to crisp and turn golden brown, about 0 minutes. Turn the chicken over and cook until it is just cooked through and registers 155°F on an instant-read thermometer, about 15 minutes more. Remove the chicken from the pan and let rest for 5 minutes. Serve drizzled with the salsa verde. minutes before cooking.
Brick Chicken and Salsa Verde is reprinted from Bobby At Home. Copyright © 2019 by Boy Meets Grill, Inc. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC
Are you ready to enter the giveaway?
At Home with Bobby Flay!
One (1) winner receives:
- A copy of Bobby at Home,
- Plus a $50 gift card to Kirkland’s to get cozy at home this winter.
Giveaway open to U.S. addresses only.
Prizing and samples provided by Clarkson Potter.
Make sure to enter below! Good Luck!
Bobby at Home PLUS $50 Kirklands Gift Card!
📖 Recipe
Brick Chicken with Salsa Verde by Bobby Flay
Ingredients
- ¾ cup extra-virgin olive oil
- 2 large garlic cloves finely chopped
- 2 anchovies packing in oil drained, patted dry, and finely chopped
- Finely grated zest of 1 lemon
- Pinch of crushed red pepper flakes
- 1 cup finely chopped fresh flat-leaf parsley leaves
- ¼ cup finely chopped fresh flat-leaf parsley leaves
- ¼ cup finely chopped fresh tarragon leaves
- 2 tablespoons finely sliced fresh chives
- Kosher salt and freshly ground black pepper
- 1 4-pound whole chicken, cut into 8 pieces
- Canola oil
Instructions
1. Whisk together the olive oil, garlic, anchovies, lemon zest, and red pepper flakes in a small bowl. Stir in the parsley, tarragon, and chines and season with salt and black pepper. Let the salsa verde sit at room temperature while you cook the chicken to allow the flavors to meld.
2. Remove the chicken from the refrigerator 20 minutes before cooking. Season the chicken well on both sides with salt and black pepper.
3. Heat a 12-inch cast-iron skillet over medium-low heat. Coat the pan with a few teaspoons of canola oil. Wrap a brick in two-layers of heavy-duty aluminum foil. (If you don't have a brick, use a heavy pan or bacon press.) Place the chicken in the pan, skin-side down, and place the foil-wrapped brick or pan on top of the chicken. Slowly cook over low heat until the fat renders and the skin begins to crisp and turn golden brown, about 0 minutes. Turn the chicken over and cook until it is just cooked through and registers 155°F on an instant-read thermometer, about 15 minutes more. Remove the chicken from the pan and let rest for 5 minutes. Serve drizzled with the salsa verde. minutes before cooking.
Reprinted from Bobby At Home. Copyright © 2019 by Boy Meets Grill, Inc. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC
Nutrition
Cassandra D says
Yes, I watch Bobby Flay on tv, but I haven't tried any of the recipes Bobby Flav creates yet.
Tabathia B says
I use to watch him but now catch him when he guest stars on other shows
Tracie Cooper says
Yes I enjoyed watching Bobby Flay on TV for many years!
Lisa says
I have not watched or tried his recipes yet.
Mary Gardner says
Yes I enjoy watching Bobby Flay on television and have tried a few of his recipes which were delicious!
Kim Holsapple says
I use to watch him but haven't recently and no, sadly, I have not tried any of his recipes.
Robin says
I have seen him on tv, but haven't tried any of his recipes yet.
Michele Pineda says
I do watch him on TV from time to time, but have never been adventurous enough to try one of his recipes!
Sarah Cool says
I do watch him on tv I really loved him o the worst cooks in America with Ann Burrell he was great. I’ve tried a couple barbecue recipes so far of his
Donald Carney says
I would really like to become a better cook.
Katherine S says
My husband watches him on tv and has made some recipes but I'm not sure which ones.
Brittany Raisor says
I have watched Bobby Flay, never tried one of his recipes but I definitely would!
Lisa Walker says
I love to watch Bobby Flay on TV but I haven't tried his recipes yet.
TJONES says
I used to watch him a long time ago but I haven't recently.
Tony Platz says
I watch him and bought his bbq. book tried tome recipes they were great and he makes it so easy to foolow.
Lauren Becker says
I love Beat Bobby Flay, but I haven't tried any of his recipes yet!
Allison Swain says
I have never tried his recipes, but I have seen him a few times on tv. Thank you for the chance to win!
rana durham says
I look at Bobby and love seeing who can beat bobby flay . I have made few of his recipes and he grills nice.
Tina W says
Today I watched an old episode of The Main Ingredient With Bobby Flay. He's sooooo young in these shows and much more awkward in front of the camera. It's so cute!
Lauren says
I have tried recipes from his Brunch book.
Crystal F says
I do not watch him on TV. Thank you
Tracy Shafer says
I have seen Bobby Flay, but haven't tried any recipes as of yet
Brenda Haines says
I've watched Bobby Flay for as long as I've had the Food Network. He taught me how to grill. I make a mean tri tip, thanks to Bobby!
Elena says
I watch and have tried a few of his recipes
Thomas Gibson says
I have not watched Bobby Flay on tv but I have seen him in real life when I won a trip to NYC promoted by the Food Network channel and my daughter and I saw him live.
Christina Sparks says
No, I have not seen him on tv.
Kristen says
I"ve never watch Bobby Flay.
shelly peterson says
I do watch him on tv but have not tried any of his recipes
Kelly D says
I have not watched Bobby Flay on tv but I would definitely try one of his recipes.
Jeane Campbell says
I have watched a number of his shows over the years, but have never tried one of his recipes myself. Wonder why, actually?
Edye says
I do watch him! I have not tried his recipes.