This technique allows the braaier the opportunity to show off a little. The brick is fantastic to assist with moisture retention and flavour development. The micro cook beforehand guarantees ‘cooked to the bone’ results!
Peri-Peri Chicken Under a Brick with Chilli Butter
1 large fresh chicken
Ina Paarman’s Chicken Spice
1 cup (250 ml) Ina Paarman’s Peri-Peri Marinade
1 clean brick
60 g butter, room temperature
1 t (5 ml) Chilli & Garlic Seasoning
2 T (30 ml) chopped coriander or parsley
1 fresh chilli, finely sliced
2 cloves garlic, crushed
Place the chicken, breast down on a cutting board. Use a very sharp knife or strong kitchen scissors to cut along both sides of the backbone. Remove the backbone and flatten the chicken out. Remove the wing tips and season with Chicken Spice.
Place the chicken into a micro proof dish, breast up, so that it keeps its flat but compact shape. Do not cover.
Microwave open on 60% powder for 20 minutes. Rest for 10 minutes. Make 3 deep slashes, right down to the bone, in each thigh and breast. Pour the Peri-Peri Marinade over the warm chicken and turn to coat it well. Leave in the dish, breast down. Cover and leave at room temperature for at least 6 hours or refrigerate overnight.
Mix all the ingredients for the chilli butter together and roll in greaseproof paper to make a sausage shape. Refrigerate.
Prepare a medium hot fire in the Weber – place the brick on the braai grid to heat it through.
Wait until the fire has cooled down to a slow heat. Remove the chicken from the marinade and place skin side down on the braai. Place the brick on top of the bony side. Cook with the lid of the weber closed over a very slow fire for ± 15 minutes until nicely browned. Turn, brush with marinade, place the brick on top of the breast side and cook until done, about 35 minutes, with the lid closed. Baste and turn once or twice with marinade.
With a strong pair of kitchen scissors – cut the chicken along the breastbone to divide it in half. Cut each half in half again just above the thigh. Your guests will have to choose, either a breast and wing or a drumstick and thigh portion. Place chilli butter disks on each portion. Pass around some lemon wedges, the rosemary potatoes and grilled chillies.
Michael’s wine recommendation – CLICK HERE
Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia. She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.
Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.
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