by TasteFood
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TasteFood's Notes:
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1
whole chicken (3-4 lb.), backbone removed, butterflied
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4
garlic cloves
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1/4 cup
fresh cilantro leaves
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2 tablespoons
fresh mint leaves
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2 teaspoons
sea salt
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1 teaspoon
finely grated lemon zest
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4 tablespoons
extra-virgin olive oil
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1 tablespoon
paprika
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1 teaspoon
ground cumin
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1/2 teaspoon
freshly ground black pepper
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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 the hotline about this step!Rub 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 the hotline about this step!Preheat 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 the hotline about this step!Heat 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 the hotline about this step!Cook 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 the hotline about this step!Carefully 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 the hotline about this step!I 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...