The brick method involves using a heavy object such as a brick or a weighty cast-iron pan to press the chicken onto a hot cooking surface (via the New York Times). This cooking technique results in juicy meat and super-crispy skin. As the chicken is pressed flat against a skillet or a grill skin-side-down, the weight on top quickly renders the fat — leaving a shatteringly crispy piece of skin you’ll be dying to sink your teeth in (via AllRecipes).
Many of the brick cooking recipes call for a whole, butterflied chicken. But if you’re all about dark meat — or just want a quicker dinner option — chicken thighs take well to this method, remaining moist as their skin crackles to a crisp. To prepare brick chicken thighs, generously salt bone-in, skin-on chicken thighs and place them in an oiled cast-iron skillet. Wrap some ordinary bricks or cinder blocks in aluminum foil, place them on top of the chicken, and cook the thighs over medium heat, turning once at the very end until the chicken is browned, crispy, and reaches an internal temperature of 165 degrees Fahrenheit . You can use a cast-iron skillet instead of bricks. Alternatively, you can cook chicken in a hot oven or on a grill (via Food & Wine). So the next time you’ve got some extra construction supplies lying around, consider putting them to work in the kitchen.