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).
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