Most barbecue enthusiasts have tried beer can chicken or spatchcock chicken, but few have discovered the incredible flavours of Pollo al Mattone—Italy's famous "brick chicken."

Originating in Tuscany, this lesser-known grilled dish uses the weight of a brick to press the chicken flat while it cooks, creating exceptionally crispy skin and juicy meat. Because the recipe requires steady, medium-high heat for an extended period, it's perfectly suited to premium charcoal briquettes, which provide long-lasting, even temperatures throughout the cook.

If you're looking for an authentic Mediterranean barbecue recipe that's guaranteed to impress, Pollo al Mattone deserves a place on your grill.

What is Pollo al Mattone?

"Pollo al Mattone" literally translates as chicken under a brick. Traditionally, a whole chicken is butterflied (spatchcocked), seasoned with herbs, garlic, lemon and olive oil, then weighted down with a wrapped brick while grilling.

The pressure keeps the meat in constant contact with the grill, helping the skin become beautifully crisp while ensuring even cooking throughout.

Although it's a staple in parts of Italy, it's still relatively unknown outside the country, making it a fantastic recipe for BBQ lovers wanting to try something different.

Why Hazelhex Charcoal Briquettes Are Ideal

Unlike quick-cooking steaks or burgers, Pollo al Mattone needs around 40–50 minutes of controlled cooking.

High-quality Hazelhex briquettes offer several advantages:

• Consistent cooking temperatures
• Long burn times with minimal refuelling
• Even heat distribution across the grill
• Reliable performance for indirect and direct cooking zones

Using premium briquettes allows the chicken to cook slowly without sudden temperature spikes that can burn the skin before the meat is fully cooked.

Whether you're using a kettle BBQ, ceramic grill, smoker or traditional charcoal barbecue, quality briquettes make temperature management far easier.

Ingredients

• 1 whole chicken (1.5–2kg), spatchcocked
• 4 cloves garlic, crushed
• Zest and juice of one lemon
• Fresh rosemary
• Fresh thyme
• Olive oil
• Sea salt
• Freshly ground black pepper

How to Grill Pollo al Mattone

1. Prepare Your Briquettes

Light your charcoal briquettes approximately 30 minutes before cooking until they're covered with a light grey ash.

Arrange them to create both direct and indirect cooking zones for better control.

2. Marinate the Chicken

Combine olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt and pepper.

Rub generously over both sides of the chicken and leave to marinate for at least one hour.

3. Cook Under the Brick

Place the chicken skin-side down over medium heat.

Wrap a clean brick in foil and place it on top of the chicken.

Cook for 20–25 minutes before carefully turning and cooking for another 20–25 minutes until the internal temperature reaches 75°C.

4. Rest and Serve

Allow the chicken to rest for 10 minutes before carving.

Serve with grilled vegetables, roasted potatoes or a fresh Italian salad for a simple but unforgettable barbecue meal.

Why Our Premium Briquettes Improve Every BBQ

Whether you're grilling whole chickens, slow-cooking pork, roasting vegetables or preparing larger cuts of meat, premium charcoal briquettes provide the consistency needed for reliable results.

Their long burn time, stable temperatures and even heat output reduce the need for constant adjustments, allowing you to focus on cooking rather than managing the fire. This makes them an excellent choice for both beginners and experienced pitmasters looking to achieve restaurant-quality results at home.