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How to make Justine's brick pressed barbecued chicken

Yield = 4
Prep time: 2:25
Cook time: 0:40
Total time: 3:05

Ingredients

  • 1.4kg whole chicken
  • Fresh coriander sprigs, to serve
  • Lemon wedges, to serve

Marinade

  • 1 teaspoon caraway seeds
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons smoked paprika
  • 4 coriander roots, scraped, finely chopped
  • 2 garlic cloves, finely chopped (see notes for Low FODMAP substitution)
  • 1 small fresh red chilli, finely chopped
  • 1 teaspoon lemon zest
  • 2 teaspoons honey
  • 80ml (1/3 cup) extra virgin olive oil

Method

  • Step 1 For the marinade, place caraway and cumin in a frying pan over medium heat. Cook, shaking the pan, for 3 minutes or until aromatic. Transfer to a mortar. Add paprika.
  • Step 2 Season. Pound with a pestle until coarsely ground. Add coriander, garlic, chilli and zest. Pound until a coarse paste forms. Stir in honey and oil. Set aside.
  • Step 3 Place chicken, breast-side down, on a work surface. Use kitchen scissors to cut along either side of backbone and discard. Turn over and push down to flatten.
  • Step 4 Remove wing tips. Transfer to a ceramic dish. Add marinade. Turn to coat. Cover with plastic wrap. Place in fridge for 2 hours. Wrap 2 bricks in 2 layers of foil. Remove chicken from fridge. Set aside for 1 hour.
  • Step 5 Preheat a barbecue with lid on medium- high. Place chicken, reserving marinade, skin-side down on flat plate. Top with bricks. Cook for 5-10 minutes or until just brown. Turn. Top with bricks. Reduce heat to medium-low.
  • Step 6 Close lid. Cook, turning and basting with marinade twice, for 20 minutes. Cook for a further 15 minutes or until cooked through. Set aside for 5 minutes. Cut into quarters. Serve with coriander and lemon wedges.