Brick pressed chicken is a timeless Mediterranean-American grilled dish, and cooking it on a kamado grill takes the flavor to another level with wood-fired smokiness and stable high heat.
Spatchcock the whole chicken by cutting along the backbone and flatten it completely, pat dry all skin moisture thoroughly. Marinate with olive oil, crushed garlic, fresh rosemary, lemon juice, sea salt and Italian herb blend for at least 2 hours to infuse deep aromatic taste.
Preheat the kamado grill to 200–220°C for direct high-heat cooking, add small apple wood chunks for subtle fruit smoke. Lay the chicken skin-side down on the grate, place a foil-wrapped firebrick firmly on top to press the chicken flat. Leave the dome slightly cracked for the first 15 minutes to render fat and create ultra-crispy crackling skin.
Flip the chicken over, close the kamado dome fully and roast for another 20 to 25 minutes until the internal temperature reaches 75°C at the thickest breast part. Rest for 5 minutes before cutting, drizzle the collected pan juices over the meat.
The kamado’s thick ceramic wall holds consistent high heat, ensuring evenly cooked meat without dryness, ideal for weekend family gatherings and backyard parties.
Post time: Jul-07-2026