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Moroccan Brick Chicken
Serves 4 |
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Ingredients:
| 1 cup olive oil |
| 1/2 cup lemon juice |
| 2 tbsp garlic, minced |
| 1 tbsp lemon zest |
| 1 tbsp rosemary leaves, freshly chopped |
| 1 tbsp thyme leaves, freshly chopped |
| 1 tbsp parsley leaves, freshly chopped |
| 1 tsp kosher salt |
| 1/2 tsp crushed red pepper flakes |
| 1 butterflied Mary's Organic whole chicken (ask our meat cutters to butterfly your chicken) |
| 1/2 tsp white pepper, freshly ground |
| 2 bricks, wrapped in aluminum foil |
Directions:
- In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, kosher salt and crushed red pepper. Mix to combine. Place chicken and marinade in a non-reactive baking dish. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat.
- Preheat oven to 500F (for warming bricks) and preheat grill to medium low. Place the foil-wrapped bricks in the preheated oven for 20 minutes. Remove the chicken from the marinade and season on both sides with salt and pepper. Place the chicken, skin side down on the grill. Place 2 bricks on top of the chicken, to cover and flatten. Cook until the skin side has nice grill marks, about 20 minutes. Remove the bricks and turn the chicken so that it is skin side up. Place bricks back on top of the chicken. Cook the second side for about 15 minutes longer, or until juices run clear and an instant-read thermometer inserted into the deep portion of the thigh registers 165F. Remove the chicken from the grill, place on a cutting board and let rest for 5 minutes. Cut the chicken into quarters and serve immediately.
| Course: | Dinner |
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