by TasteFood
View
my 58 recipes »
Photo by TasteFood
TasteFood's Notes:
Expand1 whole chicken (3-4 lb.), backbone removed, butterflied Ask a question about this ingredient
4 garlic cloves Ask a question about this ingredient
1/4 cup fresh cilantro leaves Ask a question about this ingredient
2 tablespoons fresh mint leaves Ask a question about this ingredient
2 teaspoons sea salt Ask a question about this ingredient
1 teaspoon finely grated lemon zest Ask a question about this ingredient
4 tablespoons extra-virgin olive oil Ask a question about this ingredient
1 tablespoon paprika Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
Combine garlic, coriander, mint, one teaspoon salt, and lemon zest in a mortar with pestle. Smash to a paste. Add 3 tablespoons olive oil and stir to combine.
Ask a question about this stepRub chicken all over both sides with paste, including between skin and breast meat. Place on a tray or platter and cover loosely with plastic wrap. Refrigerate at least 2 hours and up to 6 hours. Remove from refrigerator 30 minutes before roasting.
Ask a question about this stepPreheat oven to 475 F. Mix one teaspoon salt, paprika, cumin and black pepper together in a small bowl. Rub chicken all over with spice rub.
Ask a question about this stepHeat one tablespoon olive oil in an oven-proof skillet over medium-high heat. Place chicken, skin-side down, in skillet. Place 1-2 bricks wrapped in foil (or cast iron pan or Dutch oven) over chicken.
Ask a question about this stepCook chicken over medium-high heat without moving brick until well browned, 10 minutes, occasionally rotating skillet to ensure even cooking. Remove from heat and remove brick.
Ask a question about this stepCarefully turn chicken over in the skillet with a largy heavy-weight spatula or tongs, without piercing the skin. Transfer to oven (without brick). Bake until done, about 20-30 minutes, depending on size of chicken. Let rest, covered loosely with foil, 10 minutes before carving.
Ask a question about this stepI love all the flavors you've used here and I am totally inspired to go find that brick...
I have NEVER cooked chicken under a brick, don't ask me why, because whenever I've had it I've loved it. This recipe sounds fabulous....time to find a suitable brick.
I love chicken under a brick, it is such a great way to cook it. Great recipe!
I grill chicken under a couple bricks all through the summer and it's always a hit. I love all the crispy skin you can get from cooking it this way and your herb paste is right up my alley.
I wonder if you could do it on the grill like this?
Definitely. All summer I do this on the grill.
My dad makes grilled (on the BBQ) chicken under a brick, with a greek rub! It seriously is the best way to prepare chicken! Yours sounds delish!
Thank you! I agree this is the best way to grill a chicken on the BBQ!
Oh, just saw this -- never mind!
Looks yummy! I'll have to give this a try...