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).
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.