Steve Cooks Stuff's Kickin' Brick Chicken

Kickin’ Brick Chicken is the kind of dish that immediately commands attention when it hits the table. Featured during Season 2 of Steve Cooks Stuff, this cast-iron masterpiece combines crispy golden chicken skin, juicy herb-brined meat, roasted vegetables, bright lemon, and a savory pan sauce into one unforgettable flavor bomb. The signature “brick” technique presses the chicken flat against the hot skillet, creating an even sear and crackling crust that feels restaurant-quality while still being approachable enough for home cooks.

What makes this recipe truly special is the layering of flavors and textures throughout the cooking process. The buttermilk and pickle juice brine tenderizes the chicken while infusing it with tangy richness, while Weber’s Kickin’ Chicken seasoning adds smoky heat and bold savory depth. As the chicken roasts, the onions, peppers, garlic, and lemon soak up the drippings and stock, transforming into a rustic side dish and sauce all in one pan. It’s comfort food with elevated technique — hearty, impressive, and packed with personality.

This is the ultimate dinner party meal because it delivers dramatic presentation without requiring complicated steps. There’s something undeniably satisfying about bringing a sizzling cast-iron skillet straight to the table, loaded with beautifully roasted chicken and colorful vegetables. It feels casual and rustic while still carrying the energy of a chef-driven centerpiece dish. Whether paired with roasted potatoes, crusty bread, or a fresh salad, Kickin’ Brick Chicken turns an ordinary evening into the kind of meal guests will talk about long after dinner ends.

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• Ingredients
• Instructions
• Substitutions
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• Kickin’ Brick Chicken

Ingredients

• For the Chicken
• ½ whole chicken, split lengthwise
• 2 tablespoon unsalted butter
• 4 tablespoon olive oil, divided
• 4 tablespoon Weber Kickin’ Chicken Blend, divided
• ½ purple onion, sliced
• ½ green bell pepper, sliced
• 4 garlic cloves, chopped
• 1 lemon, halved
• 1½ cups chicken stock, divided
• Fresh herbs for garnish (cilantro, parsley, or thyme)
• For the Brine
• 1½ cups buttermilk
• 1 cup pickle juice
• 2 tablespoon garlic powder
• 2 tablespoon chili powder or cayenne pepper (optional, for extra heat)

See recipe card for quantities.

Instructions

Step 1: Brine the Chicken

1. Rinse and pat dry the chicken. Place it in a large zip-top bag.
2. Add the buttermilk, pickle juice, garlic powder, and optional chili powder or cayenne.
3. Seal the bag tightly and gently massage to coat the chicken evenly.

Refrigerate for at least 4 hours, preferably overnight.

Step 2: Prepare the Chicken

1. Preheat the oven to 375°F.
2. Heat a cast-iron skillet over medium-high heat.
3. Remove the chicken from the brine, rinse lightly, and pat very dry with paper towels.

Step 3: Sear the Chicken

1. Add the butter to the hot skillet.

4. Cook for 3–4 minutes until the skin is deeply golden and crisp, checking occasionally to prevent burning.

Step 4: Build the Pan

1. Remove the brick and foil.
2. Drizzle the remaining 2 tablespoons olive oil around the chicken.

5. Squeeze the juice of ½ lemon over the chicken.

6. Sprinkle the remaining 1 tablespoon Kickin’ Chicken Blend over the chicken and vegetables.

7. Pour 1 cup chicken stock around the edges of the pan, leaving the tops of the vegetables exposed.

Step 5: Roast

1. Transfer the skillet to the oven.
2. Roast for 40–45 minutes, or until the thickest part of the breast reaches 160–162°F.
3. Remove the chicken from the skillet and place it on a plate. Tent loosely with foil and let rest for 10-15 minutes.
   • The temperature will continue rising to the recommended 165°F while resting.

Step 6: Make the Pan Sauce

1. Place the skillet back on the stovetop over medium-low heat.
2. Add the remaining ½ cup chicken stock.
3. Simmer for about 10 minutes, stirring occasionally, until the sauce slightly reduces.

To Serve

3. Serve directly from the skillet for a rustic presentation or carve into pieces before plating.

Steve’s Tips

• Patting the chicken dry after brining is key for crispy skin.
• A cast-iron skillet holds heat best and creates an even crust.
• No brick? Use a second heavy skillet or pot to press the chicken flat.
• Fresh thyme and parsley pair especially well with the lemony pan sauce.

Substitutions

Dairy-Free Option

Replace the buttermilk in the brine with unsweetened dairy-free milk mixed with 1 tablespoon lemon juice or vinegar. You can also swap the butter for olive oil or a plant-based butter alternative.

Lower Sodium Version

Use low-sodium chicken stock and reduce the amount of seasoning blend if needed. You can also substitute the pickle juice with a lighter homemade brine made from water, vinegar, garlic, and herbs to better control the salt level.

Spice Level Adjustment

For a milder version, reduce the amount of Weber Kickin’ Chicken Blend and skip the cayenne or chili powder in the brine. If you love extra heat, add sliced jalapeños or a pinch of crushed red pepper to the vegetables before roasting.

Variations

1. Cajun Cream Brick Chicken

A rich Southern-inspired variation with smoky spice and a creamy pan sauce.

Flavor Profile

Bold, creamy, slightly spicy, and deeply savory.

Ingredient Changes

• Replace Weber Kickin’ Chicken Blend with:
  • 2 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
• Add:
  • ½ cup heavy cream
  • ½ cup sliced mushrooms
  • ¼ cup grated parmesan
  • 1 teaspoon hot sauce

Variation Instructions

• Add mushrooms with the onions and peppers.
• After removing the chicken from the oven, stir heavy cream, parmesan, and hot sauce into the pan sauce.
• Simmer until slightly thickened and creamy.
• Garnish with parsley and green onions.

Serve With

• Garlic mashed potatoes
• Dirty rice
• Roasted corn

2. Mediterranean Lemon Herb Brick Chicken

Bright, fresh, and loaded with herbaceous Mediterranean flavor.

Flavor Profile

Zesty, garlicky, herb-forward, and lighter.

Ingredient Changes

• Replace Kickin’ Chicken seasoning with:
  • 2 teaspoon oregano
  • 2 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon paprika
  • Salt and pepper to taste
• Add:
  • ½ cup cherry tomatoes
  • ¼ cup kalamata olives
  • 2 tablespoon capers
  • 3 oz crumbled feta cheese

Variation Instructions

• Add tomatoes, olives, and capers during the roasting stage.
• Finish with feta cheese and fresh parsley after resting.
• Add extra lemon juice before serving.

Serve With

• Roasted potatoes
• Couscous
• Warm pita bread

3. Honey Chipotle BBQ Brick Chicken

Sweet heat meets smoky barbecue flavor with sticky caramelized skin.

Flavor Profile

Sweet, smoky, spicy, and slightly tangy.

Ingredient Changes

• Replace Kickin’ Chicken Blend with:
  • 2 tablespoon BBQ rub
  • 1 teaspoon chipotle powder
• Add:
  • ⅓ cup BBQ sauce
  • 2 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 small red onion, sliced

Variation Instructions

• Mix BBQ sauce, honey, and vinegar together.
• Brush the chicken with the glaze during the final 15 minutes of roasting.
• Let the sauce caramelize slightly in the oven.
• Spoon extra pan glaze over the chicken before serving.

Serve With

• Cast-iron mac and cheese
• Coleslaw
• Cornbread

Equipment

Large cast-iron skillet

Aluminum foil

Cutting board

Kitchen knife

Clean brick wrapped in foil (or a heavy second pan)

Tongs

Instant-read thermometer

Paper towels

Lemon juicer

1 gallon Ziplock bag

Measuring spoons

Measuring cups

Storage

Store leftover Kickin’ Brick Chicken in an airtight container in the refrigerator for up to 4 days. Keep the chicken and pan sauce together to help retain moisture and flavor. Reheat gently in a covered skillet or in a 350°F oven until warmed through. For the crispiest skin, place the chicken under the broiler for 1–2 minutes before serving.

FAQ

Related

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