as you should be

July 01 2009 by Kristin at The Kitchen Sink in Chicken, Recipe » 17 comments

I associate some holidays with certain people, particular places—finely wrought traditions accumulated over the years. But not the Fourth of July. I’ve spent that holiday in a number of places and with various casts of characters. Instead, my associations of the holiday run more sensory: the heat, the splashes of fireworks in the night sky, the oldies that play on the radio, the hiss of sparklers. Most of all, though, it’s the smell: the scent of fizzled out firecrackers mixed with the aroma of so many smoking Weber grills. And, of course, the foods that pass over the grill, developing a char, taking on a smoke and feeding a hunger built up after a day spent in the sun.

True to form, we’ll be doing something new this Fourth of July too. We’re heading to Boulder, for a wedding celebration of sorts for our friends Emily and Jon (who, as you might recall, were actually married months ago, but, hey, who’s counting?). After that, we’ll come back for a short week before hitting the road (er, air) again—Napa bound (wine country recommendations, anyone?).

While all of this is incredibly exciting—so thrilling, in fact, that I’m having a hard time sitting still, let alone working or completing other such mundane tasks—I’m a little sad to be leaving our grill at the height of the summer and over the Fourth of July, of all times. It feels a bit like we’re forcing the grill into an unseasonal hibernation. The wedding and wine tastings are worth it, sure, but still: I’m going to miss that grill.

Anticipating this conundrum, we were sure to put the grill to work last weekend and the star of the get-your-grilling-in-now show was this chicken. I’ve been wanting to make a brick chicken—the catch-all name for a whole chicken flattened and cooked under the weight of a brick or other heavy object—for a while and now that I’ve done it, I’m kicking myself for waiting so long.

This version of brick chicken has you tuck slim slices of lemon under the bird’s skin and pat it all over with a liberal dusting of smoked paprika, one of the loveliest spices, I think. Between the hot grate of the grill and the heft of a cast iron skillet, some kind of magic happens with the chicken: the skin becomes crisp—almost papery, not greasy in the least. And the flesh goes juicy, flavored subtly with the smoke of the paprika and the tartness of the lemons. If you’ve got an opening on your own Fourth of July barbecue roster—assuming you’ll be home, with your grill, as you should be—maybe you’ll add this recipe. For me?

Smoked Paprika-Lemon Brick Chicken

1 whole chicken, back bone removed (your butcher can do this for you)
1 small lemon, half sliced thinly and half cut into small wedges
kosher salt
fresh-cracked black pepper
1-2 tablespoons smoked paprika

Heat a grill over medium heat.

Place the chicken on a work surface, skin side up. Press the chicken between the breasts to flatten. Loosen the skin covering the chicken breasts and slip the lemon slices beneath the skin. Sprinkle both sides of the chicken generously with salt and pepper. Rub both sides of the chicken with smoked paprika.

Transfer the chicken, skin side down on the grill and cover with a cast iron skillet or a foil-wrapped brick for 15 minutes. Flip the chicken and recover with the skillet or brick and grill for 20 minutes., or until the juices run clear Remove the chicken to a plate and allow to rest for 5 to 10 minutes before serving. Serve with the lemon wedges.

17 comments so far. »
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Caitlin says on July 01 2009 at 8:05 pm:

Ooo – just got back from Napa area, it’s so much fun! I know this is a hole in the wall place, but seriously, go to Keenan – probably the best wine out of all the places we visited.
Whitney says on July 01 2009 at 8:05 pm:

Kristin-Sounds like a fun couple of weeks! Boulder is beautiful (and Napa too of course). Hopefully there will still be plenty of grilling time into August/September (maybe even Oct? I probably just jinxed it).

I can’t wait to have a grill worth balcony. Maybe the next apt.
laura says on July 01 2009 at 8:14 pm:

I grew up in the Napa Valley! My favorite restaurants are:

Taylor’s Refresher
Guigni’s deli (pronounced Jooney’s)
Martini House
Rutherford Grill

I was just in Boulder and found THE BEST cupcakes there! Boulder Baked, on Broadway between Walnut and Pearl. The strawberry was my favorite, and I’m usually only about chocolate desserts.
Amanda B says on July 01 2009 at 9:05 pm:

napa now exciting!!! I wish we could meet up but I’m about 1 hour away from napa and you will probably be visiting all those glorious wineries. If you have time, stop off at Mumms Vineyards, where they have a really gorgeous sitting area and yummy sparkling wine. And don’t forget about Bouchon Bakery in Yountville. The TKOs and pistachio macaroons are to die for.
Flavia says on July 01 2009 at 9:33 pm:

You are going to LOVE Napa Valley! Check out these restaurants: Mustards (Yountville, I think), Bistro Don Giovanni (Yountville), Carol’s Backstreet Cafe (St. Helena) and Bouchon Bakery (everything there is divine, but you MUST eat a “bouchon” or two, or three…). Of course, there are dozens more wonderful restaurants to choose from. You won’t have a bad meal in Napa Valley.

Wineries that we loved: Pine Ridge, Robert Mondavi and Franciscan were all lovely. Everyone at every vineyard we went to was friendly and eager to share their knowledge about their products.

You are going to have a great time! Enjoy! Really love your blog!
nik says on July 02 2009 at 5:56 am:

Go to Bella Vineyards if you can. They are WONDERFUL and their wines are amazing. My husband and father both bought cases since we are from Ohio and wouldnt be back for a while. I hope you can make it, and enjoy your trip!
radish says on July 02 2009 at 6:45 am:

you should check out Terra — that’s where the French Laundry folks send you if you can’t get a ressie with them. It’s quite fabulous.

For wineries:
Etude
Duckhorn
Frog’s Leap
Grgich Hills
Cakebread
Shaeffer

They’re small, charming, and have wonderful stories to tell. The White House often asks The second winery to provide their merlot for dinners – their tasting usually has incredible snacks!
Jacqui says on July 02 2009 at 7:39 am:

that chicken looks soooo flavorful and juicy! i’m not good with grills or whole chickens, but i’m keeping this recipe to tackle with my parents, who have more experience with both.

have fun on your trips!
Amy says on July 02 2009 at 8:17 am:

How exciting! Boulder is fabulous; have a great time!! And Napa…ah, I’m jealous. I’m sure it will be a wonderful trip! Are you going to be eating at The French Laundry, by chance?

Have fun!
Phoo-D says on July 02 2009 at 10:38 am:

I love lemon under chicken skin and on the grill – what a great recipe! Mr. B and I spent a several days in Napa and San Fran this last April. All of our fun and finds are chronicled starting here: http://tinyurl.com/lxrk37 if you are interested. I’m already day dreaming about going back very soon!
Susan from Food Blogga says on July 02 2009 at 10:49 am:

I love this line: Most of all, though, it’s the smell: the scent of fizzled out firecrackers mixed with the aroma of so many smoking Weber grills.

Hope your wkend sparkles!
Sues says on July 04 2009 at 7:17 am:

I love brick chicken. And yours looks soo beautiful. I don’t have a grill at my apartment, but I think I’ll have to give this recipe to my dad who is a grill master!!
Emily says on July 06 2009 at 11:40 am:

I just got back from Napa…if you can fit them in, you should check out Elyse, Havens, and Cliff Lede. Had a fabulous dinner at Bottega in Yountville. So many great restaurants up there. Enjoy. That chicken looks amazing!
Kristin at The Kitchen Sink says on July 06 2009 at 7:41 pm:

Thanks, everyone, for the recommendations! You all have a lot of good ideas up your sleeves. I’ll be sure to let you know where in Napa/Sonoma we end up.
Julie says on July 08 2009 at 10:51 am:

V. Sattui winery for absolute sure. Fantastic wines, beautiful grounds and a great food area.
zurin says on July 13 2009 at 12:03 am:

the chicken looks soooo good! hnx 4 sharing
Eliana says on July 13 2009 at 9:22 am:

This looks incredible. I don’t have outdoor space but at the expense of smoking up my entire apartment I will be giving this a try tonight with a cornish hen I have in the fridge right now.