O.M.G. Chicken Under A (mother frickin) Bricken aka THE BEST CHICKEN YOU’LL EVER EAT. For. REAL. (No, seriously.) This dish has been a few years in the making. Not because I’ve been working on the recipe, and more because I kinda just forgot about it.
A few years ago, when my brother and sister-in-law still lived in the city, we went to this place called Perry’s in the Adams Morgan quarter of DC. They had rooftop dining with the deck covered in a canopy of white string lights – my favorite. Our corner table overlooked the entire city at sunset and I remember thinking “what a perfect little place to eat on a summer night.”
There’s a running joke in our family that since we’re half-Asian, we tend to look down upon the, shall we say, “culturally-lacking folk” (aka white people) and their simpler palates… Our envisioned stereotype is pretty much my boyfriend James in a nutshell: Hates all spicy foods and loves all-American foods (pizza, meatloaf, tacos – and chicken breast.) Beef vs. chicken? Chicken. Every. Time. Weird-textured or funky-smelling food? Hell. Motherfricking. No. To say he has a severely unadventurous palate is an understatement, but, every year he expands his infantile tastebuds a little more and I’m proud of him for that. (love you, booboo) The man had never even tried sushi 8+ years ago! And, even though he always orders the surf & turf while out to eat, we still like to bust his chops and say “James, oh no! What are you gonna eat?! There’s no chicken on the menu!!” Poor guy hasn’t even ordered chicken in years.
So, when my brother, and his über-refined palate (that’s a joke, btw), ordered chicken-under-a-brick at Perry’s DC… I knew it had to be good. Like, REALLY good. He told me it was the best chicken he’d ever had and I believed him. I mean… one does not typically go to a hip & pricey DC joint to order chicken. It stuck in my mind for YEARS that one day I would make The Best Chicken I’ve Ever Made using a whole chicken, an iron skillet, and one brick. That day has come. This Chicken-Under-A-Brick is the ULTIMATE one-skillet-wonder.
I wouldn’t have even thought to make it had James not gone slightly psychotic and taken a chainsaw to our entire backyard. He cut down so many trees and shrubs, our backyard space has doubled, and our brick-acquisition is through the roof. We dug up SO MANY BRICKS, that this chicken was inevitable. Why so many bricks were buried in our backyard, I have no idea… Pretty sure we unearthed a postmodern Egyptian tomb. Or a 1970’s vegetable garden. Either/or.
After washing all the crud and mud off, le brick was ready to party! Wrapped in foil and ready to drop it like it’s hot. (literally!) Woop woop! This chicken is soooo freaking moist and flavorful, I was absolutely shocked. I thought using only 1 teaspoon of salt per half was going to be a bit bland, but, it was AMAZING. At only 5 ingredients or less, I can promise you this will become part of your dinner repertoire. It truly is The Best Chicken You’ll Ever Eat.