Chicken Under a Brick
Serves: 4 - 6
INGREDIENTS
1 kg boneless, skin on, chicken thighs or marylands*
4 tablespoons olive oil
2 tablespoons fresh thyme leaves
2 teaspoons Dijon mustard
2 cloves garlic, crushed
3 lemons
sea salt and freshly ground pepper
METHOD
In a large shallow dish combine the oil, thyme, mustard, garlic, finely grated zest of 1 lemon, juice of 1⁄2 a lemon and season with salt and pepper. Add the chicken, rubbing the marinade well into the meat. Allow to marinate for 1⁄2 an hour.
Heat a ridged grill or barbecue hot plate. Put the chicken, skin side down, onto the grill.
Place 2 or 3 bricks, well wrapped in tinfoil, on top of the chicken. Allow to cook on medium heat for 6-7 minutes or until the skin is a deep golden brown and crisp. Remove the bricks and turn the chicken over. Replace the bricks and cook for a further 6 minutes or until the juices run clear.
Cut the other 2 lemons in half and grill, cut side down, until golden. Arrange the chicken on a platter with the lemons and serve. Serves 4-6
* A ‘maryland’ cut of chicken is the whole boned leg (drumstick and thigh).
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!