Spice rubbed chicken under a brick with lemon, mint and cilantro
Chicken second courses
Chicken under a Brick is a surefire way to ensure even, quick cooking. The key is to weigh down the chicken while it cooks so that more surface area will be in direct contact with the heat. This is where the brick comes in (or in my case a heavy Dutch oven.) Have your butcher remove the backbone from a whole chicken and butterfly it. Marinate the chicken for several hours before grilling for flavorful succulent results. This recipe calls for an aromatic paste of cilantro, mint, lemon and garlic, but feel free to use your favorite herbs and spices. A dry spice rub is added before cooking, giving an extra boost of flavor and heat, while enhancing the crispiness of the skin.
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