Ca­jun brick yard­bird


Food and Travel (UK) - - Contents -

1 x 2-3kg chicken, spatch­cocked

2tbsp olive oil

3tbsp Ca­jun sea­son­ing (see recipe, right)

food ther­mome­ter brick

Set up a grill for two-zone cook­ing and heat to medium.

Place the chicken, skin side down, on a foil-lined tray. Driz­zle 1tbsp olive oil over the un­der­side and sprin­kle with 1tbsp Ca­jun sea­son­ing and mas­sage well.

Flip the bird over and re­peat with the re­main­ing oil and sea­son­ing, mak­ing sure you spread the oil into the crevices be­tween the thighs and wings.

Place the chicken, skin side down, on the in­di­rect heat side of the grill, and place a foil­cov­ered brick on top. You may need to use one brick across the chicken breast and an­other across the thigh area.

Grill for 25-30 min­utes, then turn the chicken over. Re­place the bricks us­ing the op­po­site (clean) side of the foil to touch

the cooked side. Grill for a fur­ther 30 min­utes, or un­til a ther­mome­ter in­serted into the thick­est part of the thigh reads 74C (165F).

Trans­fer the chicken to a board, cover loosely with foil and rest for 7-9 min­utes. Cut into pieces and serve.

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