Chicken Under a Brick | Griddle Parchment Bag Chicken
Today we’re doing a technique that feels like brick-oven chicken… without the brick oven. Big Poppa takes a spatchcock chicken, splits it into halves, seasons it with Stash and Little Louie’s, then cooks it “under a brick” on a 300°F griddle using Lodge cast iron as the weight. The twist? Parchment bags + a flip at 120°F for golden skin. Fun, a little weird, and wildly good.
Poppa’s Game Plan
This is part brick chicken, part griddle wizardry. The parchment bag helps keep the chicken juicy, the cast iron weight keeps it pressed and cooking evenly, and the flip at 120°F is the move that sets you up for golden skin at the finish. We’re running the griddle at about 300°F and using probes so we don’t guess.
What You’ll Need
Main Ingredients
- 1 whole chicken, spatchcocked (backbone removed) and cut into 2 halves
- Avocado oil (spray or drizzle)
- Safflower oil (light oil for the griddle)
- Parchment bags or parchment paper pouches
- Garlic-infused olive oil (to line the parchment bags)
Seasonings
Tools & Gear
- Griddle (set around 300°F)
- Lodge cast iron (or any heavy cast iron skillet) to act as the “brick”
- 2 temperature probes
- Tongs
Step-by-Step: Chicken Under a Brick
1) Prep the Chicken
Spatchcock the chicken (remove backbone), then cut it into two halves. If you need a tutorial, Poppa’s got other videos — the internet is full of backbone-removal content.
2) Season in Layers
Start with a light layer of Stash on the underside. Add a very light layer of Little Louie’s Garlic Pepper for extra savory salt and garlic.
Spray the inside with a little avocado oil, then hit it again with Stash to coat nicely. Finish with another light dusting of Little Louie’s.
3) Parchment Bag Setup
Line parchment bags (or parchment pouches) with garlic-infused olive oil. Place each chicken half into a bag.
4) Griddle Cook (300°F) + Cast Iron “Brick”
Preheat griddle to about 300°F and lightly oil the surface with safflower oil. Place chicken halves on the griddle skin-side up first. Put a probe in each half.
Set your Lodge cast iron on top as the weight. Cook for about 30 minutes, checking temps along the way.
5) Flip at 120°F
When the chicken reaches about 120°F, flip the bags so the skin side can finish and turn golden. Continue cooking until the chicken reaches safe doneness.
6) Finish & Check Doneness
After flipping, continue cooking until the thickest part of the breast reaches safe doneness. Poppa checks with a thermometer — no guessing. Aim for 160–165°F in the breast and 175°F+ in the thigh for the best texture.
Remove from the griddle and rest 5–10 minutes before slicing. The cast iron press and parchment method help keep it incredibly juicy.
Shop Rubs & Sauces
FAQ
Do I have to use a parchment bag?
No, but it helps hold moisture and makes this “brick chicken” style cook super forgiving. If you skip it, watch flare-ups and moisture loss.
What temp should I cook the chicken to?
Breast: 160–165°F. Thigh: 175°F+ for best bite. Rest 5–10 minutes before slicing.
Can I do this on a gas grill instead of a griddle?
Yes. Run it around 300°F indirect, use a cast iron “brick” (weight) carefully, and finish skin-side down to crisp.
What if I don’t have a probe thermometer?
You can still do it, but you’ll be guessing. This method shines with probes because the flip point (around 120°F) matters.
How should I store leftovers?
Refrigerate in an airtight container up to 3–4 days. Reheat gently (covered) so you don’t dry it out.
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