Using a brick to press down a butterflied chicken while it's on the grill is a great way to ensure the chook is cooked evenly and achieves the quintessential crispy skin without blackening.
- 1 free-range chicken
- 4 garlic cloves
- 1 thumb size piece of ginger
- 2 green chillies
- ¼ bunch thyme
- 1 tbsp allspice
- 2 tsp ground cumin
- 1 bunch coriander stalks
- zest of 1 lime
- 50 ml white wine vinegar
- 50 ml lime juice
- 1 tbsp honey
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the barbecue to medium. Grab two standard bricks or pavers and double wrap them with foil like you would a birthday present.
For the jerk sauce, simply blitz everything in the food processor until smooth.
Next, you want to butterfly out your chicken by taking the back bone out. If you don't know how - youtube it, it's simple. Alternatively, ask you butcher to do it for you. Season the chicken with salt and pepper and bang it on the grill, skin-side down.
Now this is where your bricks come into play. Place them gently on top of the chicken, which will press it down. This will do two things: ensure the chicken is cooked evenly and that your bird has the crispiest of skin. Cook for 12 minutes, then remove the brick, and baste the chicken with the jerk sauce. Flip it to the flesh-side, give it another baste with the jerk goodness and cover with the bricks again. Cook for another 12 minutes or until cooked through.
Rest in a warm place for 10 minutes before serving.