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Organic Brick Chicken

Cooking chicken under a brick or heavy weight produces a deliciously crisp yet tender bird. The recipe is simple and this method quickly cooks the chicken.

Sick Kid

Ingredients:

  • 1 Organic “free range” chicken
  • 1/3 cup of coconut oil
  • 16 garlic cloves smashed with the back of a knife, skins removed
  • 2 branches of thyme
  • Sea salt with Herbes de Provence
  • Fresh cracked pepper
  • 3 lemons halved

Directions:

  1. Rinse chicken underneath cool water and pat dry with paper towel.
  2. Using kitchen shears, cut out the backbone of the bird by cutting along one side of the backbone and then along the other side (do not confuse with the breast bone which is between the chicken breasts).
  3. Heat coconut oil in a sauce pan over medium low heat, add the thyme branches. Slowly bring oil to a simmer and stew for about 20 – 25 minutes until the garlic is soft. Using a slotted spoon remove the garlic cloves from the oil and let cool. Set oil aside.
  4. Bring a grill or cast-iron grill pan to medium high heat. Wrap two bricks in aluminum foil.
  5. Once garlic has cooled, loosen the skin around the chicken breasts, legs and wings with your fingers or a small pairing knife. You will have to cut small slits in the thighs and the wings to loosen the skin. Place stewed garlic underneath the skin of the breast, legs, and wings.
  6. Brush chicken with garlic and herbed oil, and salt and pepper bird to taste, using the sea salt.
  7. Once grill is ready, brush with any remaining herbed oil. Transfer whole chicken to grill, skin side down and place bricks on top of the chickens. Grill chicken about 10-15 minutes per side until the chicken is tender and the juices run clear when pierced with a small knife.
  8. About half way to three-quarters through the cooking time brush the lemon halves with garlic and herbed oil and place on grill flesh side down. Grill about 5 minutes until there are nice grill marks on the lemons.
  9. Once chicken is done, serve with grilled lemons.

Serves 3 – 4 people.

Note: Original recipe calls for Olive oil, but has been changed to Coconut oil as it’s healthier when used for cooking.

Recipe by:
Laura Klein of OrganicAuthority.com