Wood-Grilled Style Chicken with Lemon-Herb Oil

By Sprig Originals ✓ · cooked up in Sprig

A fast weeknight take on the wood-fired chicken you find at Italian trattorias: a 20-minute salt brine keeps the breast juicy, pounding it even means it cooks in under 10 minutes, and a ridged grill pan delivers real char marks without a fire. A raw lemon-herb olive oil spooned over at the end does the heavy lifting on flavor.

Ingredients

• 4 boneless skinless chicken breasts (about 6-7 oz each)
• 3 tbsp kosher salt
• 1 tbsp sugar
• 4 cups cold water
• 3 garlic cloves, smashed
• 2 rosemary sprigs

• 2 tbsp olive oil
• 1 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional, for a hint of wood smoke)
• 1 lemon, halved

• 1/3 cup extra-virgin olive oil, good quality
• 2 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 3 tbsp flat-leaf parsley, finely chopped
• 1 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp fresh oregano leaves, chopped (or 1 tsp dried)
• 1 small garlic clove, grated
• 1/4 tsp red pepper flakes
• 1/2 tsp flaky sea salt, plus more to finish

Instructions

1. Make the brine: in a large bowl, whisk 3 tbsp kosher salt and 1 tbsp sugar into 4 cups cold water until dissolved. Add the smashed garlic and rosemary sprigs.
2. Pound the chicken: place one breast at a time in a zip-top bag or between two sheets of plastic wrap. Using a mallet or the bottom of a heavy skillet, pound from the thick end outward until the breast is an even 1/2 inch thick all over. Even thickness is the whole game here.
3. Submerge the pounded breasts in the brine and refrigerate 20 to 30 minutes. Do not go past 45 minutes or the texture turns spongy.
4. While the chicken brines, make the lemon-herb oil: in a small bowl, stir together 1/3 cup extra-virgin olive oil, lemon juice, lemon zest, parsley, rosemary, oregano, grated garlic, red pepper flakes, and 1/2 tsp flaky salt. Let it sit at room temperature so the herbs bloom.
5. Remove the chicken from the brine and pat it completely dry on both sides with paper towels. Any surface moisture steams instead of chars. Rub each breast with the 2 tbsp olive oil, then season with black pepper and smoked paprika. Add no more salt: the brine handled it.
6. Set a ridged cast-iron grill pan over medium-high heat for 4 to 5 minutes, until a drop of water skitters and evaporates on contact. Turn on your vent fan or crack a window.
7. Lay the chicken on the pan running diagonally across the ridges and press down lightly with a spatula. Cook undisturbed 3 to 4 minutes, until deep grill marks form and the chicken releases from the pan without sticking.
8. Flip and cook 3 to 4 minutes more, until an instant-read thermometer in the thickest part registers 160°F. Work in two batches if your pan is crowded; crowding drops the heat and you lose the char.
9. In the last minute, place the lemon halves cut-side down on an open spot of the pan and char them 60 to 90 seconds.
10. Transfer the chicken to a cutting board or platter, tent loosely with foil, and rest 5 minutes; carryover brings it to a juicy 165°F.
11. Slice the breasts on a bias into thick strips, spoon the lemon-herb oil generously over the top, squeeze a charred lemon half over everything, and finish with a pinch of flaky salt. Serve with the remaining charred lemon on the side.

Chef's tips

Nutrition (per serving, estimated)

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