Chicken Under a Brick
Serves: 4 - 6
INGREDIENTS
1 kg boneless, skin on, chicken thighs or marylands*
4 tablespoons olive oil
2 tablespoons fresh thyme leaves
2 teaspoons Dijon mustard
2 cloves garlic, crushed
3 lemons
sea salt and freshly ground pepper
METHOD
In a large shallow dish combine the oil, thyme, mustard, garlic, finely grated zest of 1 lemon, juice of 1⁄2 a lemon and season with salt and pepper. Add the chicken, rubbing the marinade well into the meat. Allow to marinate for 1⁄2 an hour.
Heat a ridged grill or barbecue hot plate. Put the chicken, skin side down, onto the grill.
Place 2 or 3 bricks, well wrapped in tinfoil, on top of the chicken. Allow to cook on medium heat for 6-7 minutes or until the skin is a deep golden brown and crisp. Remove the bricks and turn the chicken over. Replace the bricks and cook for a further 6 minutes or until the juices run clear.
Cut the other 2 lemons in half and grill, cut side down, until golden. Arrange the chicken on a platter with the lemons and serve. Serves 4-6
* A ‘maryland’ cut of chicken is the whole boned leg (drumstick and thigh).
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.