Brick Chicken | Rob Rainford

Serves: 6

Ingredients

• 6 half Chicken breasts skin on, boneless (About 6-8 oz.)
• 1 tablespoon fresh garlic minced (15ml)
• 4 Bricks covered with foil
• Oil for brushing

Rub:

• 2 teaspoons ground cumin (10ml)
• 1 teaspoon ground coriander (5ml)
• 1 teaspoon cinnamon (5ml)
• 1 teaspoon red chili pepper flakes (5ml)
• 1 teaspoon salt (5ml)
• 1 teaspoon fresh ground pepper (5ml)

Marinade:

• 3 tablespoons fresh chopped cilantro leaves (45ml)
• Juice and zest of 3 limes
• 2 tablespoons olive oil (30ml)

Directions

1. To prepare the rub, combine all the rub ingredients in a small bowl and mix evenly.
2. Rinse chicken well, pat dry and place on a baking tray.
3. Applying slight pressure, rub the mixture all over the chicken.
4. Place rubbed chicken in a sealable bag and sprinkle with the cilantro, limejuice and olive oil. Marinate chicken for 1 hour in the refrigerator.
5. Remove the chicken and allow to come to room temperature. Preheat grill to medium high 375°F (190°C). Oil grill to prevent sticking.
6. Place chicken breast on the grill, skin side down, on a diagonal.
7. Place the foil-covered bricks evenly over chicken.
8. Cook for 2-3 minutes and then give the chicken a quarter turn.
9. Replace the bricks and continue to cook a further 2-3 minutes.
10. Flip the chicken, and continue to cook a further 5 – 6 minutes, again rotating the breasts a quarter turn after a few minutes. Chicken is cooked when it is slightly firm to the touch and juices run clear.
11. Remove bricks, then remove chicken and allow meat to rest under foil for 10 minutes before serving.