![For Amish Brick Chicken, you need a few key items. Here’s what you will use: - 4 bone-in, skin-on chicken thighs - 4 bone-in, skin-on chicken drumsticks - 2 tablespoons olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon smoked paprika - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon salt - 1 teaspoon black pepper - Fresh herbs for garnish, like thyme or rosemary These ingredients form the base of the dish, giving you a savory flavor. If you don’t have something on hand, here are some easy swaps: - Chicken thighs can be replaced with chicken breasts, but they may dry out. - Use lemon juice instead of apple cider vinegar for a zesty kick. - If you lack smoked paprika, regular paprika will work, but the smoky flavor will be less intense. - For fresh herbs, use dried herbs, but reduce the amount since they’re stronger. These substitutes keep the recipe flexible and fun. Fresh herbs really make a difference in this dish. They add bright flavor and lovely aroma. When you sprinkle fresh thyme or rosemary on top, it elevates the whole meal. Fresh herbs also provide nutrients and enhance the look of your plate. Using herbs can turn a simple dish into something special. So, don't skip this step! If you want a detailed recipe, check out the full recipe for Amish Brick Chicken. First, you need to prepare the chicken. Start with four bone-in, skin-on chicken thighs and four drumsticks. Pat them dry with paper towels. Drying helps the skin get crispy when cooked. This step is key for a great texture. Next, it's time to marinate. In a large bowl, mix together: - 2 tablespoons olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon smoked paprika - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon salt - 1 teaspoon black pepper Add the chicken pieces to the bowl, ensuring they are well-coated. Cover the bowl with plastic wrap. Let the chicken marinate in the fridge for at least one hour. For the best flavor, let it sit overnight. Now, heat your grill or grill pan over medium heat. If you use a grill, prepare for direct grilling. Remove the chicken from the marinade, shaking off any extra. Place the chicken thighs skin-side down on the grill. To create that classic brick effect, put a heavy cast iron skillet or a brick wrapped in aluminum foil on top of the thighs. This weight helps sear the skin. Grill for about 10 to 12 minutes. After that, carefully remove the weight. Flip the chicken skin-side up, and put the weight back on. Grill for another 10 to 12 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). Once it's done, remove the chicken from the grill. Tent it with foil and let it rest for 5 to 10 minutes. This resting time helps lock in the juices. Finally, garnish with fresh herbs before serving. Enjoy your delicious Amish Brick Chicken! For the full recipe, check [Full Recipe]. To get that perfect crispy skin, start by drying the chicken. Patting it dry helps remove moisture. This is key for a nice crunch when grilling. Next, do not skip the marinating step. It adds flavor and helps crisp the skin. Use olive oil in your marinade. It not only adds taste but also promotes browning. Use medium heat for grilling Amish Brick Chicken. Too high heat can burn the skin before the inside cooks. Place the chicken skin-side down first. This helps render fat and creates crispiness. Press down with a heavy skillet or a brick wrapped in foil. This step helps to sear the chicken evenly. Flip the chicken halfway through cooking. This ensures both sides get that beautiful golden color. If the skin is not crispy, check your heat. Insufficient heat can lead to soggy skin. If the chicken sticks to the grill, try oiling the grates before cooking. A good non-stick surface helps a lot. If your chicken is undercooked, check the internal temperature. It should be at least 165°F (75°C). Use a meat thermometer for accuracy. If it is overcooked, lower the grill's heat in future tries. This will help keep your chicken juicy and tender. For the full recipe, be sure to check out the detailed instructions. {{image_2}} You can change the flavor of Amish Brick Chicken by using different marinades. For a sweet twist, try adding honey or maple syrup to your base marinade. This will balance the smokiness of the paprika. If you want a spicy kick, mix in some cayenne pepper or hot sauce. A citrus marinade with lemon juice or lime can brighten the dish. Each option gives you a fresh taste and can keep things exciting. You can cook Amish Brick Chicken on the grill or in the oven. Grilling gives the chicken a smoky flavor and crispy skin. The high heat from the grill helps the chicken cook evenly. If you choose the oven, preheat it to 425°F (220°C). Place the chicken on a baking sheet with the weight on top. Bake for about 35-40 minutes, or until the chicken is cooked through. Both methods yield delicious results, so choose what works best for you. When serving Amish Brick Chicken, think about great sides. Coleslaw adds crunch and freshness. Grilled vegetables bring color and flavor. Cornbread is a warm, comforting choice too. You can also serve it with a simple salad for a lighter meal. Don’t forget to garnish your chicken with fresh herbs. This adds a pop of color and enhances the flavor. For more ideas, check out the Full Recipe for inspiration. After cooking Amish Brick Chicken, cool it to room temperature. Store the chicken in an airtight container. It can stay in the fridge for up to four days. If you want to keep it longer, consider freezing it. To freeze Amish Brick Chicken, wrap each piece tightly in plastic wrap. Then, place the wrapped chicken in a freezer-safe bag. Make sure to remove as much air as possible. This method keeps the chicken fresh for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat chicken in the oven for the best texture. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (75°C). You can also use the microwave, but it may not keep the skin crispy. For those who prefer it, check out the Full Recipe for more cooking tips. Amish Brick Chicken is a tasty dish made using chicken parts cooked under weight. The method gives the chicken a crispy skin and juicy meat. You marinate the chicken in spices, then grill it with a heavy skillet or brick on top. This method helps cook the chicken evenly while sealing in the flavor. You can find the full recipe to try this delicious meal yourself. Yes, you can use boneless chicken for this recipe. Boneless chicken cooks faster, so watch it closely. The key is to ensure it stays juicy and flavorful. You might skip the weight part, as boneless pieces will not need it. Just grill them until they reach the right temperature. Grill bone-in chicken thighs for about 10-12 minutes on each side. For boneless chicken, grill for about 6-8 minutes per side. Always check the internal temperature. Chicken should reach 165°F (75°C) to be safe. This ensures your chicken is fully cooked and tasty. This blog post covered the key ingredients, preparation, and cooking tips for Amish Brick Chicken. It highlighted the importance of fresh herbs and offered substitutes. I shared step-by-step grilling techniques and addressed common issues to help you succeed. With variations in marinades and cooking methods, you can customize this dish. Finally, I provided storage tips so you can enjoy leftovers safely. Follow these guidelines, and you’ll have delicious Amish Brick Chicken every time.](https://savoryspiral.com/wp-content/uploads/2025/05/c0dcb463-275c-4d33-a8ce-81dbb17fe14d-768x768.webp)
If you’re looking for a mouthwatering meal that’s easy to make, try Amish Brick Chicken. This simple recipe uses bold flavors and fresh herbs to create a dish that delights every time. I’ll walk you through the steps, from marinating the chicken to grilling it perfectly. Whether you’re a novice or a pro in the kitchen, you’ll enjoy this savory treat. Let’s get cooking!
Ingredients
Detailed List of Ingredients
For Amish Brick Chicken, you need a few key items. Here’s what you will use:
– 4 bone-in, skin-on chicken thighs
– 4 bone-in, skin-on chicken drumsticks
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon smoked paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 teaspoon salt
– 1 teaspoon black pepper
– Fresh herbs for garnish, like thyme or rosemary
These ingredients form the base of the dish, giving you a savory flavor.
Common Substitutes
If you don’t have something on hand, here are some easy swaps:
– Chicken thighs can be replaced with chicken breasts, but they may dry out.
– Use lemon juice instead of apple cider vinegar for a zesty kick.
– If you lack smoked paprika, regular paprika will work, but the smoky flavor will be less intense.
– For fresh herbs, use dried herbs, but reduce the amount since they’re stronger.
These substitutes keep the recipe flexible and fun.
Importance of Fresh Herbs
Fresh herbs really make a difference in this dish. They add bright flavor and lovely aroma. When you sprinkle fresh thyme or rosemary on top, it elevates the whole meal. Fresh herbs also provide nutrients and enhance the look of your plate.
Using herbs can turn a simple dish into something special. So, don’t skip this step! If you want a detailed recipe, check out the full recipe for Amish Brick Chicken.
Step-by-Step Instructions
Preparation of Chicken
First, you need to prepare the chicken. Start with four bone-in, skin-on chicken thighs and four drumsticks. Pat them dry with paper towels. Drying helps the skin get crispy when cooked. This step is key for a great texture.
Marinating Process
Next, it’s time to marinate. In a large bowl, mix together:
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon smoked paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 teaspoon salt
– 1 teaspoon black pepper
Add the chicken pieces to the bowl, ensuring they are well-coated. Cover the bowl with plastic wrap. Let the chicken marinate in the fridge for at least one hour. For the best flavor, let it sit overnight.
Grilling Technique
Now, heat your grill or grill pan over medium heat. If you use a grill, prepare for direct grilling. Remove the chicken from the marinade, shaking off any extra. Place the chicken thighs skin-side down on the grill.
To create that classic brick effect, put a heavy cast iron skillet or a brick wrapped in aluminum foil on top of the thighs. This weight helps sear the skin. Grill for about 10 to 12 minutes.
After that, carefully remove the weight. Flip the chicken skin-side up, and put the weight back on. Grill for another 10 to 12 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C).
Once it’s done, remove the chicken from the grill. Tent it with foil and let it rest for 5 to 10 minutes. This resting time helps lock in the juices. Finally, garnish with fresh herbs before serving. Enjoy your delicious Amish Brick Chicken! For the full recipe, check [Full Recipe].
Tips & Tricks
Achieving Crispy Skin
To get that perfect crispy skin, start by drying the chicken. Patting it dry helps remove moisture. This is key for a nice crunch when grilling. Next, do not skip the marinating step. It adds flavor and helps crisp the skin. Use olive oil in your marinade. It not only adds taste but also promotes browning.
Best Grilling Practices
Use medium heat for grilling Amish Brick Chicken. Too high heat can burn the skin before the inside cooks. Place the chicken skin-side down first. This helps render fat and creates crispiness. Press down with a heavy skillet or a brick wrapped in foil. This step helps to sear the chicken evenly. Flip the chicken halfway through cooking. This ensures both sides get that beautiful golden color.
Troubleshooting Common Issues
If the skin is not crispy, check your heat. Insufficient heat can lead to soggy skin. If the chicken sticks to the grill, try oiling the grates before cooking. A good non-stick surface helps a lot. If your chicken is undercooked, check the internal temperature. It should be at least 165°F (75°C). Use a meat thermometer for accuracy. If it is overcooked, lower the grill’s heat in future tries. This will help keep your chicken juicy and tender.
For the full recipe, be sure to check out the detailed instructions.
Variations
Different Marinade Ideas
You can change the flavor of Amish Brick Chicken by using different marinades. For a sweet twist, try adding honey or maple syrup to your base marinade. This will balance the smokiness of the paprika. If you want a spicy kick, mix in some cayenne pepper or hot sauce. A citrus marinade with lemon juice or lime can brighten the dish. Each option gives you a fresh taste and can keep things exciting.
Cooking Methods (Oven vs. Grill)
You can cook Amish Brick Chicken on the grill or in the oven. Grilling gives the chicken a smoky flavor and crispy skin. The high heat from the grill helps the chicken cook evenly. If you choose the oven, preheat it to 425°F (220°C). Place the chicken on a baking sheet with the weight on top. Bake for about 35-40 minutes, or until the chicken is cooked through. Both methods yield delicious results, so choose what works best for you.
Serving Suggestions
When serving Amish Brick Chicken, think about great sides. Coleslaw adds crunch and freshness. Grilled vegetables bring color and flavor. Cornbread is a warm, comforting choice too. You can also serve it with a simple salad for a lighter meal. Don’t forget to garnish your chicken with fresh herbs. This adds a pop of color and enhances the flavor. For more ideas, check out the Full Recipe for inspiration.
Storage Info
Refrigeration Guidelines
After cooking Amish Brick Chicken, cool it to room temperature. Store the chicken in an airtight container. It can stay in the fridge for up to four days. If you want to keep it longer, consider freezing it.
Freezing Chicken
To freeze Amish Brick Chicken, wrap each piece tightly in plastic wrap. Then, place the wrapped chicken in a freezer-safe bag. Make sure to remove as much air as possible. This method keeps the chicken fresh for up to three months. When you’re ready to eat, thaw it overnight in the fridge.
Reheating Recommendations
Reheat chicken in the oven for the best texture. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (75°C). You can also use the microwave, but it may not keep the skin crispy. For those who prefer it, check out the Full Recipe for more cooking tips.
FAQs
What is Amish Brick Chicken?
Amish Brick Chicken is a tasty dish made using chicken parts cooked under weight. The method gives the chicken a crispy skin and juicy meat. You marinate the chicken in spices, then grill it with a heavy skillet or brick on top. This method helps cook the chicken evenly while sealing in the flavor. You can find the full recipe to try this delicious meal yourself.
Can I use boneless chicken?
Yes, you can use boneless chicken for this recipe. Boneless chicken cooks faster, so watch it closely. The key is to ensure it stays juicy and flavorful. You might skip the weight part, as boneless pieces will not need it. Just grill them until they reach the right temperature.
How long to grill chicken on each side?
Grill bone-in chicken thighs for about 10-12 minutes on each side. For boneless chicken, grill for about 6-8 minutes per side. Always check the internal temperature. Chicken should reach 165°F (75°C) to be safe. This ensures your chicken is fully cooked and tasty.
This blog post covered the key ingredients, preparation, and cooking tips for Amish Brick Chicken. It highlighted the importance of fresh herbs and offered substitutes. I shared step-by-step grilling techniques and addressed common issues to help you succeed.
With variations in marinades and cooking methods, you can customize this dish. Finally, I provided storage tips so you can enjoy leftovers safely. Follow these guidelines, and you’ll have delicious Amish Brick Chicken every time.
![For Amish Brick Chicken, you need a few key items. Here’s what you will use: - 4 bone-in, skin-on chicken thighs - 4 bone-in, skin-on chicken drumsticks - 2 tablespoons olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon smoked paprika - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon salt - 1 teaspoon black pepper - Fresh herbs for garnish, like thyme or rosemary These ingredients form the base of the dish, giving you a savory flavor. If you don’t have something on hand, here are some easy swaps: - Chicken thighs can be replaced with chicken breasts, but they may dry out. - Use lemon juice instead of apple cider vinegar for a zesty kick. - If you lack smoked paprika, regular paprika will work, but the smoky flavor will be less intense. - For fresh herbs, use dried herbs, but reduce the amount since they’re stronger. These substitutes keep the recipe flexible and fun. Fresh herbs really make a difference in this dish. They add bright flavor and lovely aroma. When you sprinkle fresh thyme or rosemary on top, it elevates the whole meal. Fresh herbs also provide nutrients and enhance the look of your plate. Using herbs can turn a simple dish into something special. So, don't skip this step! If you want a detailed recipe, check out the full recipe for Amish Brick Chicken. First, you need to prepare the chicken. Start with four bone-in, skin-on chicken thighs and four drumsticks. Pat them dry with paper towels. Drying helps the skin get crispy when cooked. This step is key for a great texture. Next, it's time to marinate. In a large bowl, mix together: - 2 tablespoons olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon smoked paprika - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon salt - 1 teaspoon black pepper Add the chicken pieces to the bowl, ensuring they are well-coated. Cover the bowl with plastic wrap. Let the chicken marinate in the fridge for at least one hour. For the best flavor, let it sit overnight. Now, heat your grill or grill pan over medium heat. If you use a grill, prepare for direct grilling. Remove the chicken from the marinade, shaking off any extra. Place the chicken thighs skin-side down on the grill. To create that classic brick effect, put a heavy cast iron skillet or a brick wrapped in aluminum foil on top of the thighs. This weight helps sear the skin. Grill for about 10 to 12 minutes. After that, carefully remove the weight. Flip the chicken skin-side up, and put the weight back on. Grill for another 10 to 12 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). Once it's done, remove the chicken from the grill. Tent it with foil and let it rest for 5 to 10 minutes. This resting time helps lock in the juices. Finally, garnish with fresh herbs before serving. Enjoy your delicious Amish Brick Chicken! For the full recipe, check [Full Recipe]. To get that perfect crispy skin, start by drying the chicken. Patting it dry helps remove moisture. This is key for a nice crunch when grilling. Next, do not skip the marinating step. It adds flavor and helps crisp the skin. Use olive oil in your marinade. It not only adds taste but also promotes browning. Use medium heat for grilling Amish Brick Chicken. Too high heat can burn the skin before the inside cooks. Place the chicken skin-side down first. This helps render fat and creates crispiness. Press down with a heavy skillet or a brick wrapped in foil. This step helps to sear the chicken evenly. Flip the chicken halfway through cooking. This ensures both sides get that beautiful golden color. If the skin is not crispy, check your heat. Insufficient heat can lead to soggy skin. If the chicken sticks to the grill, try oiling the grates before cooking. A good non-stick surface helps a lot. If your chicken is undercooked, check the internal temperature. It should be at least 165°F (75°C). Use a meat thermometer for accuracy. If it is overcooked, lower the grill's heat in future tries. This will help keep your chicken juicy and tender. For the full recipe, be sure to check out the detailed instructions. {{image_2}} You can change the flavor of Amish Brick Chicken by using different marinades. For a sweet twist, try adding honey or maple syrup to your base marinade. This will balance the smokiness of the paprika. If you want a spicy kick, mix in some cayenne pepper or hot sauce. A citrus marinade with lemon juice or lime can brighten the dish. Each option gives you a fresh taste and can keep things exciting. You can cook Amish Brick Chicken on the grill or in the oven. Grilling gives the chicken a smoky flavor and crispy skin. The high heat from the grill helps the chicken cook evenly. If you choose the oven, preheat it to 425°F (220°C). Place the chicken on a baking sheet with the weight on top. Bake for about 35-40 minutes, or until the chicken is cooked through. Both methods yield delicious results, so choose what works best for you. When serving Amish Brick Chicken, think about great sides. Coleslaw adds crunch and freshness. Grilled vegetables bring color and flavor. Cornbread is a warm, comforting choice too. You can also serve it with a simple salad for a lighter meal. Don’t forget to garnish your chicken with fresh herbs. This adds a pop of color and enhances the flavor. For more ideas, check out the Full Recipe for inspiration. After cooking Amish Brick Chicken, cool it to room temperature. Store the chicken in an airtight container. It can stay in the fridge for up to four days. If you want to keep it longer, consider freezing it. To freeze Amish Brick Chicken, wrap each piece tightly in plastic wrap. Then, place the wrapped chicken in a freezer-safe bag. Make sure to remove as much air as possible. This method keeps the chicken fresh for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat chicken in the oven for the best texture. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (75°C). You can also use the microwave, but it may not keep the skin crispy. For those who prefer it, check out the Full Recipe for more cooking tips. Amish Brick Chicken is a tasty dish made using chicken parts cooked under weight. The method gives the chicken a crispy skin and juicy meat. You marinate the chicken in spices, then grill it with a heavy skillet or brick on top. This method helps cook the chicken evenly while sealing in the flavor. You can find the full recipe to try this delicious meal yourself. Yes, you can use boneless chicken for this recipe. Boneless chicken cooks faster, so watch it closely. The key is to ensure it stays juicy and flavorful. You might skip the weight part, as boneless pieces will not need it. Just grill them until they reach the right temperature. Grill bone-in chicken thighs for about 10-12 minutes on each side. For boneless chicken, grill for about 6-8 minutes per side. Always check the internal temperature. Chicken should reach 165°F (75°C) to be safe. This ensures your chicken is fully cooked and tasty. This blog post covered the key ingredients, preparation, and cooking tips for Amish Brick Chicken. It highlighted the importance of fresh herbs and offered substitutes. I shared step-by-step grilling techniques and addressed common issues to help you succeed. With variations in marinades and cooking methods, you can customize this dish. Finally, I provided storage tips so you can enjoy leftovers safely. Follow these guidelines, and you’ll have delicious Amish Brick Chicken every time.](https://savoryspiral.com/wp-content/uploads/2025/05/c0dcb463-275c-4d33-a8ce-81dbb17fe14d-250x250.webp)
