Chicken and a Brick

   Artists talk about a blank canvas and the thousands of ideas that run through their head to turn that blank canvas into a masterpiece. Well a chicken is the blank canvas of cooking as far as I'm concerned. So many options, so many different cooking styles, and so many ways to turn this simple piece of poultry into a culinary masterpiece.

   So having Hawaiian and Filipino in my blood, I have an affinity for a well cooked dish of chicken adobo, chicken and long rice, or chicken papaya, but this is a barbecue site so I'm going to tell you about one of my favorite ways to plop some poultry on the grill. I know what you're thinking, beer and barbecue site. He must be getting ready to go into a ten step process of how to stick a can of Budweiser up a chicken's tail feather and brag about how moist the bird will turn out due to a steaming can of America's (well now Belgium's) classic lager on the grill.

   Well I'm not a beer can chicken kind of guy so here's my recipe to one of the best ways to treat a whole chicken on a grill. Try this "brick chicken" recipe for a perfectly cooked whole bird with a mildly spicy southwestern style rub and a crispy exterior that will crackle when you bite into it, only to release a flavorful and juicy piece of chicken underneath.

  When dining on a warm sunny afternoon BBQ, try pairing this chicken with a nice pint of a light Bavarian hefeweisen, like Sierra Nevada Brewing Co.'s Kellerweis. Or if you are trying this recipe now that the darkness and chilly nights of Fall comes earlier, pair it with something with a little more body and hoppy warmth like Mad River Brewing Co.'s Steelhead Pale Ale.

Source

  Enjoy my version of Chicken and a Brick, with a beer in hand of course.

CHEERS!!!

Chicken and a Brick

Ingredients
1 Whole Chicken (about 3 lbs.)
1 Lime (juiced and zested)
1 tsp. Black Pepper
1 tsp. Kosher Salt
1 tsp. Garlic Powder
1 tsp. Paprika
1/2 tsp. Onion Powder
1/2 tsp. Dried Oregano
1/2 tsp. Dried Thyme
1 tsp. tsp. Red Chili Flake
4 tbsp. Olive Oil
1/2 bottle of a Pale Ale

1. First step is to prep the chicken. Using a pair of kitchen shears or a knife cut along both sides of the backbone and remove the backbone and discard.

2. Place the chicken on a cutting board, breast side up and push straight down, flattening out the chicken.

3. Put the chicken in a storage bag along with the beer and marinate in the refrigerator for one hour.

4. Remove chicken from the beer marinade and pat dry with paper towels.

5. Combine lime juice, zest, and the remaining spices and olive oil in a small bowl to form a paste.

6. Place the chicken in a baking dish and rub the spice paste all over the chicken. Cover with plastic wrap and place in the refrigerator for 30 minutes.

7. Remove the chicken from the refrigerator 30 minutes prior to cooking so that it comes to room temperature.

8. Prepare a grill to medium heat. If using charcoal prepare a shallow layer of coals that are not too hot but a good medium heat.

9. Place the chicken skin side down on the grill, making sure the chicken is nice and flat. Place a cast iron skillet on top of the chicken to weigh it down. You may also use a baking dish with 3 clean bricks inside to apply the weight.

10. Cook skin side down for 15 minutes until the skin is golden brown and crispy.

11. Flip the chicken over and DO NOT place the skillet or bricks on the chicken. Cook an additional 20 minutes until the chicken is cooked through and the juices run clear.

12. Let the chicken rest for 10 minutes and then carve into separate pieces.

I suggest serving alongside fresh grilled vegetables such as zucchini and onions or slice the breast and thigh meat and serve inside of a warm tortilla along with simple street taco toppings such as fresh cilantro and cotija cheese.

ENJOY!!!!