Bobby Flay's Pressed Chicken with Salsa Verde | Bobby Flay's Barbecue Addiction | Food Network

Let's grill some chicken. I have the chicken cut into parts. I have the chicken breast and the chicken thigh. The thigh is actually my favorite part of the chicken. I love the flavor of it. It's also the moistest part of the chicken as well. A lot of people like chicken breast. I totally understand that. So we're going to use both. There's an Italian technique of cooking chicken called alla mattone, which means under the brick. And so we're going to take a brick, and we're going to cover it with some tinfoil. If you don't have a brick, you can always use something heavy like a cast iron pan, you know, something like this. A cast iron pan might actually work as well. Sometimes what I do is I take the cast iron pan, and I put the brick on top of it so it's nice and even. Let's just put a little salt and pepper down here, right on the skin side. Let's go to the grill. Really going to put this at the slow part of the grill. We're going to keep the thighs and the breast separate, because the thighs will take a little bit longer to cook, because the meat is darker. Now we're going to season the other side with salt and pepper. And if you notice, I didn't put any oil on the chicken breast, because I fear that if we put oil on the chicken skin, that we're really going to create flare-ups. I'm going to take a little more foil, just to protect the chicken. Then we take a cast iron pan. Just balance it just like that. Then we can take our bricks, just for some extra weight. And this really ensures a nice, crisp skin, which is really the key for good chicken. Ta-da. All right, now we're going to make the salsa verde. So salsa verde, you know, obviously the translation is green sauce, and that can mean lots of different things. But in our case, we're going to use some Italian flat leaf parsley, some fresh tarragon, which has sort of that licorice flavor, some cornichon, which are like baby pickles, and some capers, for a nice sort of salty, briny flavor. I'm going to put some garlic in there as well. And the secret ingredient, anchovies. Just don't tell anybody they're in there. They'll love it. So we're going to put the herbs in our food processor. And you always want more herbs than you think you need. Once you start cutting them in the food processor, the amount is really going to dissipate. Some garlic cloves, some capers, to take most of the brine out of there, and some cornichon, a little white wine vinegar, some salt and pepper, and then just a couple of anchovies. All right, so we're going to start the food processor, and I'm going to add some olive oil. And we'll have salsa verde. Beautiful sauce. You see how easy that is? Let's just check on our chicken. See, what's happening is the fat is rendering nice and slowly, and that's what you want. We close the grill, and we're going to let the chicken cook all the way through. So here's our chicken breast. I'm just going to cut this right through the bone. And the thigh, we can just kind of keep intact. Then we can take some of our salsa verde. This is really just going to wake up the flavor of the chicken. All right, so we'll take some of the breast, some of the thigh. That's magic.