How to Grill Chicken Breasts Under Bricks

Every grill jockey needs a couple of showstoppers—dishes so outrageously theatrical, you’ll gain instant respect and admiration when you make them. American pit bosses have devised one such eyepopper: the beer-can chicken. Another also involves chicken and it comes from Italy: pollo al mattone, chicken grilled under a brick. Two of Italy’s most serious food cities claim parentage of this simple technique: Rome and Florence. And with good reason! It looks great. It tastes great. And the weight of the brick gives you killer 3-D grill marks—which makes this a perfect barbecue dish.