When was the last time you made BRICK CHICKEN?
Never, oh perfect, well check out how I did it, and give it a try.
It's easy, fun, and oh so delicious.
First go get some fresh Organic Whole chickens.
Cut those birdies right down the back, along one side.
Give it a good crack, and remove any insides.
The marinade I made was a a quick creation, that came along as I went, and was based on some leftover SALSA I had.
* 1/2 cup FRESH salsa with extra lemon juice.
* 1/2 bunch of cilantro
* 20-30 cloves fresh garlic
* 3 green chillies
* 1 tsp cumin
* 1 tsp spicy mustard
Blend this all together, and pour, rub, and tuck it in to every nook ,and cranny of the bird. Please adjust the heat, accordingly, we just like it hot !
Next you need to find some dang heavy bricks, cover one side in heavy foil, and place those birds on a hot grill. I placed mine with the cavity down first, Then turned them over skin side. When you do this, make sure you lower the flame, the skin, will burn, and the fat will flame. Keep on eye on it.
I think I cooked my birds for about 20-30 minutes. You know you grill, just watch them, and never eat chicken unless all juices are running clear, and the meat is no longer pink.
These were incredibly moist, tender, juicy, and hot. They had just the right tang, and left your mouth in a sizzle. Finger licking good.
I made a tomato onion salad, and served it with couscous.
Check out my curry plants, they are still alive. I also have 3 orchids, I'm desperately trying not to kill. I really need to learn to take care of these things. They are so happy to be outside again, the cold winter months, locked in my house, almost put an end to them. They are doing well, outside, being watered by fresh rain.
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