California Brick Chicken with Apricot-Mint Chimichurri
YOU ’ LL NEED :
Grill , 4 bricks wrapped in foil or a heavy cast-iron skillet , food processor or blender , instant-read meat thermometer
This dish is about as oldschool as it gets . In Italian this is called pollo al mattone , and to make it you start by removing the backbone and flattening the chicken . Then you brine it , dry it , season it , and cook it with the pressure of two hot bricks on top . Sounds caveman , I know , but wait till you try it . This version has my California spin on it with a dry rub that has a little heat , a little sweet , and a whole lotta flavor .
SERVES 4-6
TIME 30 hours
Two 4-to 5-pound whole free-range chickens
1 tablespoon chipotle chile powder 1 tablespoon ancho chile powder 2 tablespoons smoked paprika 2 teaspoons ground fennel seeds 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon sugar 1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil Salsa Verde ( recipe follows )
PREP-AHEAD
TIP : Split , flatten , rub , and refrigerate the chickens a day or two in advance of the party ( or pop them in a cooler if heading off on a different outdoor adventure ). The longer they marinate in the dry rub , the better the flavor , and it makes for easy grilling when it ’ s time for the backyard bash to start .
1 . Remove the backbone from one of the chickens . Split the breast plate and press down on the chicken in all joints to flatten it . Tuck the wings under so that the chicken lies flat . This will help it cook evenly . Repeat with the second chicken .
2 . In a small bowl , combine the chile powders , paprika , fennel , garlic powder , onion powder , oregano , sugar , salt , and pepper . Mix well , then rub the mixture all over the flattened chickens , making sure you get it into all the gaps in and around the joints . Marinate the chickens in the refrigerator for 1 hour uncovered ( leaving the chicken uncovered helps the crust dry out and ensures you get a nice crispy skin when it cooks ).
3 . Heat a grill to medium heat and rub down the grates with a lightly oiled paper towel to clean it and create a nonstick surface . Place the chickens skin side down on the grill . Watch for flare-ups when the chicken initially hits the grill , as the fat will render and drip down . If necessary , move the chicken to a new spot out of the flames . This will occur only in the initial drop . Place foil-wrapped bricks on top of the chickens to flatten them as they cook .