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Finger Lickin’ Brick Chicken

Try this Finger Lickin’ Brick Chicken recipe from Goode's Armadillo Palace based in Houston, Texas

This brick chicken recipe from the famed, family-run Goode's Armadillo Palace in Houston, Texas lives up to its "finger lickin'" reputation. The addition of dark beer to the marinade adds lots of flavor and caramelization for a delicious chicken dinner.



For the chicken:

  • 1 whole chicken
  • 2 bricks wrapped with heavy duty aluminum foil
  • Marinade ingredients (see below)

For the marinade:

  • 1 1/2 Cup soy sauce
  • 1 1/2 Cup vegetable oil
  • 1 bottle (12 oz) dark beer, such as Shiner Bock
  • 3 Tablespoons honey
  • 3 Tablespoons lemon juice
  • zest of one lemon
  • zest of one orange
  • 3 Tablespoons peeled minced ginger
  • 3 Tablespoons minced garlic


For the chicken:

Remove and discard giblets and other parts from cavity of chicken. Wash chicken well under cool water until water runs clean.  Have plenty of paper towels to dry chicken both inside and out. 

Place the chicken breast side down on the cutting board, and using kitchen shears, start at the neck, and make a lengthwise cut down one side of the backbone to the tail. Make a cut lengthwise down the other side of the backbone. Remove backbone and throw away.

Fold the chicken open like a book, and use boning knife if needed to help lay flat.  Blot inside of bird with paper towels.  Using your kitchen shears trim off wing tips, tail end and any excess fat by neck and cavity to minimize flare ups. 

Place whole chicken in a re-sealable zipper bag.  Add marinade, remove excess air, seal and refrigerate overnight, turning to coat once or twice through the marinating process. 

Set up the grill with a medium flame, two-zone configuration. 

When the fire is ready, brush and oil the grate.  Place the chicken on the grill skin-side down and put foil-covered bricks on top of the chicken.  Grill for 10 to 15 minutes. 

If the skin is browning too much, move to the cool zone of the grill and place the lid on the grill, with top and bottom vents open, continuing to cook. 

When turning the chicken, set bricks on the grill over direct fire to burn off any remnants of raw chicken.  Use tongs, metal spatula or grilling gloves to turn the chicken.  Baste with reserved marinade and place bricks back on top of chicken. 

The chicken is done when you place an instant read thermometer into the thickest part of the thigh and it reads 180 degrees F without touching the bone.  Transfer the chicken to a platter and loosely tent with foil and rest for 10 to 15 minutes.  Cut the chicken in quarters and server on platter with summer vegetables.    

For the marinade:

Combine all ingredients in a non-reactive bowl.  Mix well and let stand while chicken is prepared to allow flavors to marry.  Reserve 1 cup of marinade for basting while cooking.