Fresh herb brick chicken

    2 hours 28 min

    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.

    1 person made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)