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Brick chicken

Recipe from: 11/23/1995 12:00:00 AM
Ingredients 3
Servings 4


  • 1
    medium chicken
  • seasoned flour
  • 1
    packet readymade lemon and herb sauce


45-50 min
Spatchcock the chicken by cutting through the backbone and flattening the breastbone with the palms of your hand. Trim the wing tips and lightly season the chicken with the seasoned flour. Brush with a little of the sauce. Soak a clean brick in boiling water to which a few slices of lemon and fresh herbs have been added. Leave in the water for 10 minutes. Place the chicken skin side down over low or medium coals, or on an electric braai or a hot cast-iron pan. Place the brick on top of the chicken and grill the skin side for 10-15 minutes. Turn the chicken, place the brick on top of the bird again and grill for another 35 minutes or until the chicken is done. Allow to rest for a few minutes before carving. Serves 4.

Read more on: poultry  |  roast  |  grill

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