Boundary Road Brick Chicken Recipes

Steps:

• Partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
• Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.
• Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.

Steps:

• Remove the backbone from one of the chickens. Split the breast plate and press down on the chicken in all joints to flatten it. Tuck the wings under so that the chicken lies flat. This will help it cook evenly. Repeat with the second chicken.
• In a small bowl, combine the chile powders, paprika, fennel, garlic powder, onion powder, oregano, sugar, salt, and pepper. Mix well, then rub the mixture all over the flattened chickens, making sure you get it into all the gaps in and around the joints. Marinate the chickens in the refrigerator for 1 hour uncovered. (Leaving the chicken uncovered helps the crust dry out and ensures you get a nice crispy skin when it cooks.)
• Heat a grill to medium heat and rub down the grates with a lightly oiled paper towel to clean it and create a nonstick surface. Place the chickens skin side down on the grill. Watch for flare-ups when the chicken initially hits the grill, as the fat will render and drip down. If necessary, move the chicken to a new spot out of the flames. This will occur only in the initial drop. Place foil-wrapped bricks on top of the chickens to flatten them as they cook.
• Cook for 15 minutes, then remove the bricks and flip the chicken. Cook for 18 to 20 minutes or until the internal temperature between the leg and thigh joint reaches 165 degrees F on an instant-read thermometer.
• Transfer the chickens to a cutting board and let rest for 5 minutes before slicing each one into 10 pieces. Serve with apricot-mint chimichurri.
• Place the apricots and honey in a glass bowl; cover with hot water and soak for 10 minutes.
• Meanwhile, in salted, boiling water, blanch the mint, parsley, and cilantro for about 30 seconds. Shock immediately in ice water and spread on a paper towel-lined sheet to dry.
• Remove the apricots from the hot water and roughly chop. In a food processor or blender, combine all ingredients except the olive oil and process until all ingredients are finely chopped. With the motor running, slowly incorporate the olive oil and pulse until just combined (the consistency should be like a thick sauce). Cover and store in the refrigerator to meld, about 10 minutes.

Steps:

• Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.
• Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.
• Preheat oven to 375 degrees F.
• Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.
• While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.
• In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
• Serve family-style on a large platter and garnish with fresh cilantro.