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Justine's brick-pressed barbecued chicken
Justine's brick-pressed barbecued chicken
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Prep Time:
145 minutes
Cook Time:
40 minutes
Total Time:
185 minutes
Justine Schofield's Aussie barbecue twist on classic Italian chicken with cumin and chili spices.
Ingredients:
  • 1.4kg whole chicken
  • Fresh coriander sprigs, to serve
  • Lemon wedges, to serve
  • 1 tsp caraway seeds
  • 1/2 tsp cumin seeds
  • 5.00 gm smoked paprika
  • 4 coriander roots, scraped, finely chopped
  • 2 garlic cloves, finely chopped (see notes for Low FODMAP substitution)
  • 1 small fresh red chilli, finely chopped
  • 1 tsp lemon zest
  • 14.40 gm honey
  • 80ml (1/3 cup) extra virgin olive oil
Instructions:
  • Toast caraway and cumin in a skillet over medium heat until fragrant, about 3 minutes. Transfer to a mortar and pestle, then mix in paprika.
  • Season the ingredients, then pound them with a pestle until coarsely ground. Add coriander, garlic, chili, and zest, and continue pounding until a coarse paste forms. Stir in honey and oil, then set aside.
  • Place the chicken breast-side down on a work surface. Use kitchen scissors to cut along either side of the backbone and discard it. Flip the chicken over and press down to flatten it.
  • Trim off wing tips from the chicken, then place the chicken in a ceramic dish. Pour the marinade over the chicken and ensure it is evenly coated. Cover the dish with plastic wrap and refrigerate for 2 hours. Wrap 2 bricks in foil twice. After the 2 hours, take the chicken out of the fridge and let it sit for 1 hour.
  • Preheat a barbecue on medium-high with the lid closed. Place the chicken, keeping the marinade aside, skin-side down on a flat plate. Top with bricks and cook for 5-10 minutes until lightly browned. Flip the chicken, top with bricks again, and lower the heat to medium-low.
  • Cover and cook the food for 20 minutes, make sure to turn and baste with marinade twice. Continue cooking for an additional 15 minutes until fully cooked. Let it rest for 5 minutes, then cut into quarters and serve with fresh coriander and lemon wedges.

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