Pollo al Mattone
Steven Raichlen presents this version of pollo al mattone--chicken grilled under a brick. Dehydration crisps the surface, while the center remains moist.
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Cooking tools:
- Grill
- Poultry shears
- Chef's knife
- Cutting board
- Paper towel
- Wire brush
- Grill gloves
- Oven mitt
- Tongs
- Instant-read thermometer
Ingredients
- 2 (4 by 8 by 2-inch) salt blocks
- 1 (4-pound) chicken, preferably free-range
- 2 tablespoons olive oil
- 4 garlic cloves, halved lengthwise
- 1/2 teaspoon coarsely ground black pepper
- Juice of 1/2 lemon
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