Fresh herb brick chicken

Fresh herb brick chicken


1 person made this

About this recipe: If you want a barbecue style tasty chicken dish no matter what the weather, here's a simple and tasty recipe that will guarantee great feedback. This method with the house brick is for a normal griddle pan but works even better on an outside barbecue.

Serves: 1 

  • 1 clove garlic, crushed
  • sea salt and freshly ground black pepper, to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon lemon zest
  • juice of 1/2 lemon
  • 1/2 tablespoon olive oil
  • 1 boneless chicken breast (skin on)

Prep:20min  ›  Cook:8min  ›  Extra time:2hr marinating  ›  Ready in:2hr28min 

  1. First, make the marinade. Crush and mash the garlic with sea salt until it becomes a gritty paste, then combine all ingredients, except the chicken, above in a bowl and mix well.
  2. Cut the chicken breast lengthways about a third of the way through then spread flat (spatchcock style, so it opens like a book). Transfer chicken to a freezer bag and pour over the marinade. Leave to marinate at least two hours.
  3. Cover a house brick with heavy duty aluminium foil (or twice wrapped) then place marinaded chicken skin side down onto a smoking-hot greased griddle pan. Place house brick on top of the chicken to weigh it down and ensure even cooking.
  4. Cook for 4 minutes until skin is crispy then turn and cook for another 4 minutes or until chicken is cooked through and no longer pink in the centre. Let the chicken rest in its own juices for a couple of minutes then serve.

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