Chicken Under a Brick With Fresh Herbs and Garlic Sauce

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“This is a Georgian recipe. Not the Georgia in the Southern US, but the one far away in Russia. It is known there as "Chicken Tabaka". Found this gem in Bon Appetit, October 2006. I have not tried this one yet so times are a guess, and the prep time includes chill time. Let me know what ya think!”
2hrs 15mins

Ingredients Nutrition


  1. Cook 8 garlic cloves in boiling water for 2 minute.
  2. Drain garlic.
  3. Place in the bowl of a food processor and let cool.
  4. When cool, add the remaining 4 cloves, parsley, vinegar, mint, basil, oregano, and red pepper; pulse to combine (just a couple of time to mix it all together).
  5. With the machine running, gradually add the oil, blending until a thick sauce forms.
  6. Season with salt, and transfer to a bowl to chill for at least 1 hour. This can be done 2 days ahead of time.
  7. Place chicken in a large resealable plastic bag.
  8. Add 1/2 cup sauce and turn to coat evenly.
  9. Chill for at least 1/2 hour and up to 4 hours, turning the bag occasionally. (The longer it marinates the better it is!).
  10. Spray grill rack or grill pan with non stick cooking spray and prepare BBQ to medium-high heat.
  11. Place chicken skin side down on the grill and top each piece with 1 foil wrapped brick.
  12. Grill until skin is golden brown and crisp, about 5 minute.
  13. Remove bricks and turn chicken over.
  14. Grill until cooked through, about 5 min more depending on the thickness of your chicken breasts.
  15. Arrange chicken on a platter and spoon some of the sauce over.
  16. Serve, passing the remaining sauce separately.

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