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.
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.
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.
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.
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.