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Chicken Under a Brick with Fresh Herb and Garlic Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This aromatic chicken under a brick with fresh herb and garlic sauce is a standout dish for the summer grilling season. By using the traditional technique of weighing the meat down with foil-wrapped bricks, the chicken skin becomes incredibly crisp while the meat remains moist and tender. The vibrant green sauce, packed with Italian parsley, mint and basil, provides a zesty punch of flavour that perfectly complements the smoky charred notes from the barbecue.

As a diabetes-friendly main course, this recipe focuses on high-quality protein and heart-healthy olive oil rather than sugary glazes. It is an excellent choice for a healthy family dinner or a garden gathering, offering a sophisticated twist on grilled poultry. Serve with a seasonal green salad or roasted Mediterranean vegetables for a complete, nourishing meal that feels truly indulgent without being heavy.

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Ingredients for Chicken Under a Brick with Fresh Herb and Garlic Sauce

  • 12 garlic cloves, peeled, divided

  • 1 1/2 cups (packed) fresh Italian parsley sprig tops

  • 1/3 cup white balsamic vinegar

  • 1/4 cup (packed) fresh mint leaves

  • 1/4 cup (packed) fresh basil leaves

  • 1 teaspoon dried oregano

  • 1/4 teaspoons dried crushed red pepper

  • 240ml olive oil

  • 8 large boneless chicken breast halves with skin

  • Nonstick vegetable oil spray

  • 8 bricks, each wrapped in foil

How to make Chicken Under a Brick with Fresh Herb and Garlic Sauce

Cook 8 garlic cloves in boiling water 2 minutes. Drain garlic. Place in processor and cool. Add remaining 4 garlic cloves and next 6 ingredients. With machine running, gradually add oil, blending until thick sauce forms. Season with salt. Do ahead Can be made 2 days ahead. Transfer to bowl; cover and chill.

Place chicken in large resealable plastic bag. Add 120ml sauce and turn to coat evenly. Chill at least 1/2 hour and up to 4 hours, turning bag occasionally.

Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Place chicken, skin side down, on grill. Top each piece with 1 foil-wrapped brick. Grill until skin is golden brown and crisp, about 5 minutes. Remove bricks. Turn chicken over; grill until cooked through, about 5 minutes. Arrange chicken on platter. Spoon some sauce over. Serve, passing remaining sauce separately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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