Search

This Tuscan technique is guaranteed to turn ho-hum chicken into a juicy, crisp-skinned, flavorful delight. Called pollo al mattone in Italian, the dish starts with a flattened chicken and a savory marinade. Add a foil-covered brick to hold the chicken flat to the grill while it cooks. The result is the crispest possible exterior and a juicy, evenly cooked interior. Switch up the marinade -- recipes for four delicious versions are offered here -- for extra variety.

The authentic Tuscan flavor comes from a marinade of olive oil, lemon juice and herbs, such as rosemary and basil.

Southwestern seasonings, such as cumin, oregano and crushed red pepper, flavor this marinade.

A Mediterranean blend of citrus and thyme seasons this marinade.

Sesame seed, ginger and a hint of crushed red pepper give this marinade Asian flair.