Monday, September 5, 2011

Giarard's Giveaway - Last Call and Brick Chicken

Girard's Giveaway ends Wednesday, September 7, 2011 at 8:00 PM EST.  You can enter by commenting on this post or the previous post, Greek Grilled Chicken Salad, by following this blog, tweeting about the giveaway and by following me on Twitter.

I apologize for mis-communicating the contents of the prize package the prize package includes the four new Girard's salad dressings:  Old Venice Italian Salad Dressing, Greek Feta Vinaigrette, White Balsamic Vinaigrette, and Light Champagne Dressing.

Let me show you this awesome Brick Chicken recipe I got from Girard's, I just loved it!

1 3-1/2 lb. fryer
3/4 cup Girard's Old Venice Italian Dressing
2 fresh rosemary sprigs

Butterfly the fryer by removing the backbone with a pair of poultry shears.

Place the chicken in a shallow dish and loosen the skin around the chicken breast and tuck several small pieces of rosemary under the skin and pour 1/2 cup  of the dressing over the chicken.  Turn the chicken several times to coat well.  Cover the dish with plastic wrap and refrigerate for one hour. 

Cover a brick with foil, I didn't have a brick so I used a cast iron skillet covered in foil.

Pre-heat your grill to medium-high and make the grill grates are spray with non-stick cooking spray or coated with oil to prevent sticking.  Place the chicken on the grill skin side down and place the brick (skillet) on top of the chicken and grill for 8 to 10 minutes.  Turn the chicken and place it on the cooler side of the grill so you are cooking using indirect heat.  Place the brick (skillet) on top of the chicken, lower the heat to medium and continue cooking until the temperature registers 165 degrees F at the thigh.  Turn the chicken approximately every 10 minutes.

Allow the chicken to rest  for about 5 minutes before carving.  Serve with the remaining Old Venice  Italian Dressing.

Hope you're have a sunny and dry Labor Day!


Betsy said...

That chicken looks deliscious! I have not used Girard's but I think the Greek Feta Vinaigrette and Light Champagne Dressing sound pretty tasty :)

Betsy said...


Betsy said...

I've been following your blog for a while now. I've made your meatballs a couple of times and they are always a hit. Good to see you on facebook.

Kae said...

The chicken looks great! Sounds easy and delicious! Have been following your blog for about a month and really enjoy it!

The Blonde Duck said...

I've been trying to e-mail you back all week and it won't work!

Claudia said...

That's one perfect chicken. I love cooking it under a brick - it just smashes it with flavor. We always have Girard's Greek Feta and champagne dressing in the house. Always.

Chris said...

I keep a foil wrapped brick on the deck for ideas like this. It doubles as a pot holder when not in use.

The Japanese Redneck said...

That looks really good! I can't wait to try it.