Get this quick and easy chicken recipe by Robert Rainford from One Night in Singapore.
- 15 minutes
- 2 hours 30 minutes
- 4 servings
- 2 teaspoons of Ground Cumin (10ml)
- 1 teaspoon of Ground Coriander (5ml)
- ½ teaspoon of Salt
- ½ teaspoon of freshly Ground Black pepper (2.5ml)
- ½ teaspoon of Cinnamon (2.5ml)
- ¼ teaspoon of Celery salt (1.25ml)
- 2 tablespoons of Red chilli pepper (30ml) - optional
- Brick Chicken:
- 454 grams each or 4 half Chicken breasts (6 - 8 ounces each)
- ¼ cup of Extra virgin olive oil (60ml)
- 4 cloves of Garlic, finely chopped
- ½ cup fresh Cilantro, chopped (125ml)
- ⅓ cup fresh Lime juice (75ml)
- 2 x bricks wrapped in aluminum foil.
- Combine all of the rub ingredients in a small bowl and mix
- Brick Chicken:
- If using whole chicken breasts, cut in half and trim off excess fat
- Rinse the chicken under cold water and pat dry
- Place the chicken pieces into a glass or ceramic dish
- Pat the rub mixture into both sides of each breast
- Drizzle with 2 tablespoons of olive oil and rub again on both sides
- Sprinkle with chopped garlic and cilantro and pat the flavours into the chicken
- Pour the lime juice and remaining olive oil overtop and flip the chicken to ensure even coating
- Place the chicken in a large plastic resealable bag and leave to marinate in the fridge for 1 to 2 hours
- Preheat the grill to medium/high heat 400ºF/200ºC
- Place the chicken on the grill diagonally.
- Place one brick on top of each 2 breast halves.
- After two minutes, rotate the chicken a quarter turn, but do not flip
- Replace the brick and continue to cook for another 2 minutes
- Flip the chicken, place on an angle, replace the brick on top and continue to cook for another 5 minutes, again rotating the breasts a quarter turn after a few minutes
- When chicken is firm to the touch in its thickest part, it is done
- Serve warm
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