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Brick 01

Make Brick 01 at home with Ancho Chile Powder, Granulated Sugar, Kosher Salt, Black Pepper, and Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingrediënten

• 1 tbsp
• 1 tbsp
• 1 tbsp
• 2 tsp
• 1/3 cup

Bereiding (voorbeeld)

1. 1

   Rinse chicken and place in large bowl.

2. 2

   Use poultry shears to cut off any excess fat.

3. 3

   Stir together the chile powder, sugar, salt, black pepper, smoked paprika and lime zest.

4. 4

   Rub the dry marinade over all surfaces of the chicken, heavier on the skin side.

5. 5

   Drizzle 1/3 cup olive oil over all the chicken and layer pieces with the minced cilantro, jalapeno and lime wedges.

6. 6

   Marinate in refrigerator overnight or up to 24 hours.

7. 7

   Preheat oven to 375. Remove the chicken from the refrigerator.

8. 8

   Heat two 10-inch heavy, ovenproof skillets over medium heat on top of the stove.

9. 9

   When hot, add 2 teaspoons oil to each pan.

10. 10

    Place chicken in the pans, skin-side down.

11. 11

    Place one foil-wrapped brick on top of the chicken in each skillet.

12. 12

    The brick will not completely cover the chicken.

13. 13

    Cook over medium heat for 7 to 10 minutes.

14. 14

    When chicken is golden brown on bottom, remove brick using pot holders, and turn chicken over.

15. 15

    Place bricks back on top of chicken.

16. 16

    Place skillets in the oven and roast for 7 minutes more for boneless breasts and 15 minutes more for boneless thighs.

17. 17

    Remove chicken from oven when it reaches an internal temperature of 160; the temperature will continue to rise as it rests.

18. 18

    Use oven mitt and potholder to remove bricks and place in sink as they will be very, very hot.

19. 19

    Place chicken on platter, garnishing with something pretty like cherry tomatoes and sprigs of cilantro, if desired.