Pressed Chicken

Brick-Pressed Chicken


Brick-Pressed Chicken

This brick-pressed chicken cooks quickly and evenly. A great cook would appreciate the artistry of this dish. The butterfly— the bird, then press it down flat on the skillet with a foil-wrapped brick or cast-iron skillet. 

  • Author: Chef Nick Wallace
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour


  • 2 lobster tails
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh Oregano
  • 1 tablespoon finely chopped fresh thyme
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons kosher salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 (4-5-lb.) whole chicken, split in half
  • 4 lemon wedges
  • Or, get you a bottle of Nick’s 26 and you will be covered for all your seasoning needs at


Preheat a cast iron skillet to medium. Combine first 7 ingredients in a small bowl. 

Place chicken, breast side down, on a cutting board. (Discard backbone, or reserve for  stock.)

Turn chicken breast side up; open the underside of chicken like a book.

Using the  heel of your hand, press firmly against breastbone until it pop. Tuck wing tips under. 

Loosen and lift skin from chicken with fingers; spread herb mixture under skin. 

Coat cast iron skillet with olive oil.

Place chicken in skillet, skin side down.

Place a cast iron skillet or aluminum foil-wrapped brick on chicken to flatten.

Sear chicken 8 minutes  or until well browned.

Turn chicken over.

Place skillet or brick on chicken.

Sear for about 15 minutes or until a thermometer inserted in thickest part of breast registers 165°F. 

Remove from skillet; let stand 10 minutes.

Cut chicken into pieces.

Serve with lemon wedges. 



  • Serving Size: 6

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Black Restaurant Week
Author: Black Restaurant Week

About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.

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