Chicken Under a Brick
Servings
4serves
Servings
4serves
Ingredients
Instructions
  1. Combine the olive oil, lemon zest and juice, chilli flakes, salt and pepper in a large bowl. Add the chicken and give it a few turns to coat. Cover and marinate in the fridge for at least 30 minutes and up to 4 hours (which should give you plenty of time to light the barbecue).
  2. Light the barbecue.
  3. Remove the chicken from the marinade and place it on the grill, skin side up. After 10 minutes, flip the chicken over and place a brick on top of each half. Cook for 15-20 minutes until the skin is thoroughly browned and crisp, and the meat pulls away easily from the bone. While the chicken cooks, toss the lemon halves on the barbie for a few minutes.
  4. Separate each breast from the chicken leg by making a cut right at the side bone. Serve each of the four pieces of chicken with a grilled lemon half.
Recipe Notes

Serves 4 per chicken: 1176kJ, 8g fat (2g sat fat), 800mg sodium

A sturdy foil-wrapped brick also comes in handy in the kitchen. Try placing it on top of vegies such as pumpkin in a cast-iron pan the extra pressure gives it a melt-in- your-mouth caramelised crust.