Brick Chicken
Brick Chicken
Rub
2 teaspoons of ground cumin (10ml)
1 teaspoon of ground coriander (5ml)
½ teaspoon of salt
½ teaspoon of freshly ground black pepper (2.5ml)
½ teaspoon of cinnamon (2.5ml)
¼ teaspoon of celery salt (1.25ml)
2 tablespoons of red chili pepper (30ml) - optional
2 whole skinless, boneless chicken breasts (12-16 oz each)
(Or 4 half breasts – 6 -8 ounces each)
¼ cup of extra virgin olive oil (60ml)
4 cloves of garlic, finely chopped
½ cup fresh cilantro, chopped (125ml)
⅓ cup fresh lime juice (75ml)
2 bricks wrapped in aluminum foil.
Combine all of the rub ingredients in a small bowl and mix.
If using whole chicken breasts, cut in half and trim off excess fat. Rinse the chicken under cold water and pat dry. Place the chicken pieces into a glass or ceramic dish. Pat the rub mixture into both sides of each breast. Drizzle with 2 tablespoons of olive oil and rub again on both sides. Sprinkle with chopped garlic and cilantro and pat the flavours into the chicken. Pour the lime juice and remaining olive oil overtop and flip the chicken to ensure even coating. Place the chicken in a large plastic resealable bag and leave to marinate in the fridge for 1 to 2 hours.
Preheat the grill to medium/high heat 400ºF/200ºC
Place the chicken on the grill diagonally. Place one brick on top of each 2 breast halves. After two minutes, rotate the chicken a quarter turn, but do not flip. Replace the brick and continue to cook for another 2 minutes.
Flip the chicken, place on an angle, replace the brick on top and continue to cook for another 5 minutes, again rotating the breasts a quarter turn after a few minutes.
When chicken is firm to the touch in its thickest part, it is done.
Serve warm.
Yield: 4 servings
Rub
2 teaspoons of ground cumin (10ml)
1 teaspoon of ground coriander (5ml)
½ teaspoon of salt
½ teaspoon of freshly ground black pepper (2.5ml)
½ teaspoon of cinnamon (2.5ml)
¼ teaspoon of celery salt (1.25ml)
2 tablespoons of red chili pepper (30ml) - optional
2 whole skinless, boneless chicken breasts (12-16 oz each)
(Or 4 half breasts – 6 -8 ounces each)
¼ cup of extra virgin olive oil (60ml)
4 cloves of garlic, finely chopped
½ cup fresh cilantro, chopped (125ml)
⅓ cup fresh lime juice (75ml)
2 bricks wrapped in aluminum foil.
Combine all of the rub ingredients in a small bowl and mix.
If using whole chicken breasts, cut in half and trim off excess fat. Rinse the chicken under cold water and pat dry. Place the chicken pieces into a glass or ceramic dish. Pat the rub mixture into both sides of each breast. Drizzle with 2 tablespoons of olive oil and rub again on both sides. Sprinkle with chopped garlic and cilantro and pat the flavours into the chicken. Pour the lime juice and remaining olive oil overtop and flip the chicken to ensure even coating. Place the chicken in a large plastic resealable bag and leave to marinate in the fridge for 1 to 2 hours.
Preheat the grill to medium/high heat 400ºF/200ºC
Place the chicken on the grill diagonally. Place one brick on top of each 2 breast halves. After two minutes, rotate the chicken a quarter turn, but do not flip. Replace the brick and continue to cook for another 2 minutes.
Flip the chicken, place on an angle, replace the brick on top and continue to cook for another 5 minutes, again rotating the breasts a quarter turn after a few minutes.
When chicken is firm to the touch in its thickest part, it is done.
Serve warm.
Yield: 4 servings
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