Chicken Tabaka (Georgian Chicken Under a Brick)

READY IN: 24hrs 25mins


  • 3 -4
    lbs whole chickens, backbone removed and flattened (I also cut out some breastbones)
  • 1
  • 6
    garlic cloves, smashed
  • 2
    tablespoons seasoning (paprika, carrot, garlic, turmeric, chili peppers, onion)
  • kosher salt & freshly ground black pepper


  • Prepare chicken and place in a large, covered bowl or a large ziploc baggie.
  • Combine oil, garlic, seasoning; squeeze in the juice of the lemon, then slice it in about 4 large slices and throw in also.
  • Pour marinade over chicken and massage in to chicken (I loosen the breast skin, without removing, and rub some under there as well).
  • Let marinate overnight, or at lease a couple of hours.
  • Heat a large cast iron skillet over medium high heat.
  • Remove chicken from marinade and season all over with salt and pepper, then place in hot skillet.
  • Weight chicken down with another cast iron skillet (you can use any type of skillet, if necessary, and weight THAT down with cans or bricks or something).
  • Cook 10 minutes, then turn over and return weight; keep cooking 10 minutes and turning until chicken is crispy and cooked through, about 20 to 25 minutes (will register 165 degrees F on an instant read thermometer).