Lunch: Guy's California Brick Chicken with Apricot-Mint Chimichurri

Butterflying the chicken and grilling it under a brick ensures even cooking and a tender, juicy bird.

Ingredients

1 tbsp. chipotle chile powder
1 tbsp. ancho chile powder
2 tbsp. smoked paprika
2 tsp. ground fennel seeds
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. sugar
1 tbsp. kosher salt
1 tsp. Freshly ground black pepper
2 whole free-range chickens
Apricot-Mint Chimichurri

Instructions

In bowl, combine chile powders, paprika, fennel, garlic powder, onion powder, oregano, sugar, salt, and pepper. Mix well, then rub all over chickens, including all gaps in and around joints. Marinate chickens in refrigerator for 1 hour, uncovered (this helps the crust dry out, ensuring a crispy skin).
Heat grill to medium; rub down grates with lightly oiled paper towel. Place chickens skin side down on grill. Watch for flare-ups, as the fat will render and drip; if necessary, move to new spot out of flames. Place foil-wrapped bricks atop chickens.
Cook 15 minutes, then remove bricks and flip chickens. Cook 18 to 20 minutes, or until temperature between leg and thigh joint reaches 165 degrees F on instant-read thermometer.
Transfer chickens to cutting board; let rest for 5 minutes before slicing each into 10 pieces. Serve with Apricot-Mint Chimichurri.

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