Brick Chicken with Red Chimichurri Sauce
June 30, 2021
When food sticks to the bottom of your cast iron skillet, don’t use soap or harsh abrasive sponges to clean it. Instead, fill the skillet with water and place in on your stovetop to boil for about 5 minutes. Remove from heat and take off the unwanted food by gently using a pan scraper. Finish up by rubbing the skillet with cooking oil.
Combine all the spices and sugar in a small bowl and stir together with a fork until completely blended. Place the chicken on a plate and generously season both sides with the spice mixture. Rub the mixture into both the skin and the meat. Cover with plastic and place in the refrigerator for at least 2 hours, or as long as overnight.
Preheat oven to 350 degrees. Heat canola oil in a large cast iron or heavy bottomed skillet over medium heat. Add chicken, skin side down. Place another skillet on top of the chicken and place a brick or teakettle filled with water on top to weigh down the chicken. Cook for 5 minutes until skin is browned. Flip the chicken, weigh it down again with the other skillet and place in oven. Bake for 20 to 25 minutes or until a thermometer inserted in thigh registers 165 degrees. Remove to platter and let rest for 5 minutes. Serve with chimichurri sauce.
Combine all chimichurri ingredients in a blender. Pulse until blended. (The mixture should be pureed but slightly chunky rather than entirely smooth.) Taste and add salt and pepper as desired. Serve with chicken.