Italian · Dinner
Grilled Chicken Under a Brick
Bone-in chicken thigh flattened under a weighted skillet, skin rendered crackling-crisp over high heat with garlic, rosemary and lemon. Served alongside sautéed broccoli finished with herb butter, this keto version replaces bread or potatoes with low-carb greens and extra rendered fat.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
613Calories
48.7gProtein
42.9gFat
7.1gCarbs
1.2gSugar
2.4gFiber
1289mgSodium
300mgChol
14.2gSat Fat
794mgPotassium
97mgCalcium
3.1mgIron
1.1mcgVitamin B12
67mgVitamin C
Goes well with
Pinot Grigio or Verdicchio
local
Italian Herbal Tea (Tisana di Erbe)
international
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat chicken dry, rub with olive oil, garlic, rosemary, lemon zest, salt and pepper on both sides, refrigerate uncovered 10 minutes.
2
Grill
Place chicken skin-side down on hot grill, set heavy skillet on top to flatten, cook 12–14 minutes over high heat until skin is deep golden and releases cleanly.
3
Flip
Remove weight, turn chicken flesh-side down, grill uncovered over medium-high heat 8–10 minutes until an instant-read thermometer reaches 165°F.
4
Rest
Let chicken sit uncovered 5 minutes.
5
Plate
Melt butter in skillet over medium heat, add garlic and broccoli florets, cook 4–5 minutes until bright green and tender, then serve chicken alongside with butter spooned over and lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 21 oz596g bone-in chicken thigh, backbone-out and flattened
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 11 lemon, zested, cut into wedges for serving
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 7 oz200g broccoli florets
- 2 tbsp2 tbsp butter
