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Dinner tonight! Chicken under bricks

July 13, 2012 | 11:21 am

Grillpresschickenkenhively

For an extra crisp bird that cooks up in less time than traditional grilling, give the brick method a try. Slice the chicken open down the back and remove the backbone, then weigh the chicken so it lies flat on the grate. Serve the chicken alongside a simple salad, and you've got dinner ready to go in less than an hour.

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Photo credit: Ken Hively / Los Angeles Times

Chicken under bricks

Servings: 4 to 6

Note: From "Weber's Real Grilling"

1 teaspoon kosher salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

1 whole chicken, about 5 pounds, excess fat removed

Vegetable oil

1 recipe sassy barbecue sauce

1. In a small bowl, mix together the salt, garlic powder, onion powder and pepper.

2. Place the chicken, breast side down, on a cutting board. Using poultry shears or a sharp knife, cut along each side of the backbone and remove it. Open the chicken like a book. Using a sharp knife, make a half-inch-deep incision between the breasts and flatten the chicken as much as possible. For even cooking, make a half-inch-deep incision in each joint between the drumsticks and thighs. Remove and discard the wing tips.

3. Season the chicken all over with the rub.

4. Place the chicken, skin side down, over indirect high heat. Lightly coat the bottom of a baking sheet with the oil. Place the baking sheet on top of the chicken and weight it down with bricks wrapped in foil (or a cast-iron pan). Grill until golden brown on the edges, 30 to 35 minutes.

5. Using pot holders, carefully remove the hot bricks and the baking sheet. Using a wide spatula, carefully release the chicken from the grate, being careful not to tear the skin, move it over direct medium heat and grill for 5 minutes, then turn and grill an additional 5 minutes. Transfer the chicken to a platter and let it rest for 5 minutes before serving. Cut the chicken into serving pieces. Serve warm with the barbecue sauce.

Each serving: 435 calories; 50 grams protein; 1 gram carbohydrates; 0 grams fiber; 25 grams fat; 7 grams saturated fat; 198 mg. cholesterol; 333 mg. sodium.

Sassy barbecue sauce

Total time: 30 minutes

Servings: Makes about 1 cup

Note: From "Weber's Real Grilling"

1/2 cup ketchup

2 tablespoons molasses

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon light brown sugar

2 teaspoons Worcestershire sauce

1/2 teaspoon kosher salt

1/4 teaspoon Tabasco sauce

1/4 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

1. In a small, heavy-bottom saucepan, whisk together the ketchup, molasses, white wine vinegar, mustard, brown sugar, Worcestershire sauce, salt, Tabasco sauce, garlic powder and black pepper with half a cup of water.

2. Bring to a boil over medium heat. Reduce the heat and simmer for 10 minutes, stirring occasionally.

Each tablespoon: 20 calories; 0 protein; 5 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 151 mg. sodium.

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