Chicken Barbecued Under A Block

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Chicken Barbecued Under A Block Ingredients

4 whole garlic minced	1 teaspoon sea salt
2 tablespoon finely chopped fresh summer	1 teaspoon pepper
savory or 1 teaspoon dried	1/2 teaspoon Mexene chili powder
2 tablespoon finely chopped fresh basil	1/2 cup fresh lime juice
or 1 teaspoon dried	with 1 tablespoon sugar added
1 tablespoon dried oregano	6 pounds whole chicken

Instructions for Chicken Barbecued Under A Block

DIRECTION:

Prepare medium-hot barbecue grill.

In a small bowl, combineoil, garlic, savory, basil, oregano, salt, pepper and chili powder. Mix well andthen set aside.

Using kitchen scissors or sharp knife, cut a whole chickendown each side of the backbone and remove it. Turn breast side up and pressfirmly on the breastbone to flatten the chicken. You will hear a snap as thebreastbone breaks off.

Tuck the wings behind the back and put into a plasticbag, then pour oil-spice mixture over the bird and refrigerate for at least 4hours or for up to 24 hours.

Wrap a concrete block, or two bricks, inaluminum foil.

Remove the chicken from the marinade and drain, reserving themarinade. Then place the flattened chicken, skin side down, on a greased castiron skillet over medium heat. Immediately place the concrete block (or bricks)on the whole chicken, close the lid and cook for 20 minutes. Using gloves oroven mitts remove the block and, using tongs, turn the chicken over.

Replacethe block/bricks and cook for about 20 minutes or until juices run clear whenthe thigh is pierced.

While chicken is cooking, boil the marinade for 12minutes. Then add the lime juice, stir well and place in bowl to serve alongsidechicken.

Transfer the whole chicken to cutting board and cover it looselywith foil. Let it stand for 10 minutes. Cut the chicken into breast, thigh,wing, and leg portions.

Serve with a small bowl of sauce at each placesetting.



1 concrete block (or 2 bricks) Aluminum foil Large cast ironfrying pan

Yield 4 servings









Main Ingredient: ChickenCuisine: American

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