Brick-pressed barbecued chicken

Brick-pressed barbecued chicken

Ingredients (4 servings)

±1.4kg whole chicken

Fresh coriander sprigs, to serve

Lemon wedges, to serve


1 teaspoon caraway seeds

½ teaspoon cumin seeds

2 teaspoons paprika

4 coriander roots, scraped, finely chopped

2 garlic cloves, finely chopped

1 small fresh red chilli, finely chopped

1 teaspoon lemon zest

2 teaspoons honey

80ml (1/3 cup) olive oil


For the marinade, place caraway and cumin in a frying pan over medium heat. Cook, shaking the pan, for 3 minutes or until aromatic. Transfer to a mortar. Add paprika.

Season. Pound with a pestle until coarsely ground. Add coriander, garlic, chilli and zest. Pound until a coarse paste forms. Stir in honey and oil. Set aside.

Place chicken, breast-side down, on a work surface. Use kitchen scissors to cut along either side of backbone and discard. Turn over and push down to flatten.

Remove wing tips. Transfer to a ceramic dish. Add marinade. Turn to coat. Cover with plastic wrap. Place in fridge for 2 hours. Wrap 2 bricks in 2 layers of foil. Remove chicken from fridge. Set aside for 1 hour.

Place chicken on hot barbecue grill, reserving marinade, skin-side down on flat plate. Top with bricks (covered with foil). Cook for 5-10 minutes or until just brown. Turn. Top with bricks. Cook, turning and basting with marinade twice, for 20 minutes. Cook for a further 15 minutes or until cooked through. Set aside for 5 minutes. Cut into quarters. Serve with coriander and lemon wedges.

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