Grilled Tumeric Brick Chicken

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Grilled Tumeric Brick Chicken

As I continue my tumeric journey this recipe came to me as my husband requested Brick Chicken for dinner.  I used my cast iron pan to keep the tumeric spices in my chicken.  

I served with a tumeric mushroom gravy.  So easy!

In a sauté I added about 1 tablespoon of butter.  When melted I tossed in an 8 ounce package of sliced bella mushrooms.   Cooked for about 5 minutes.  Sprinkled a little arrowroot powder over the mushrooms.  

Added tumeric powder, cumin, garlic powder, ginger power, salt and pepper  Then poured about 1 1/2 cup of vegetable broth (you can use chicken) and let simmer for 7-8 minutes.  

Yummy!

Cindy's Note:  Your butcher will be more than happy to cut your whole chicken in 1/2 for you!  Just ask with a smile.

 

Ingredients

  • 1 whole chicken (3-4 pounds) cut in half.
  • 1/4 cup plane Greek yogurt
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 lemon zest and juiced
  • 1 inch of freshly peeled grated ginger
  • 1 clove garlic, minced
  • 1 teaspoon tumeric powder
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter

Directions

  1. Lay each half of chicken on a clean board.  Wipe with a paper towel.  Season with salt and pepper.  Set aside.

  2. In a large bowl add yogurt, lemon zest and juice, ginger, garlic, marinade and cumin.  Whisk together.  Use a spoon (or your hands) and coat the chicken with the maranide.  Add chicken back in the maranide bowl.  Cover and refrigerate for 2-3 hours.  

  3. Let chicken come to room temperature while you are heating your grill to about 400 degrees F.  

  4. Add oil and butter in your cast iron pan.  Put the pan on the grill and let it get very hot; about 5 minutes.  Prepare your brick by wrapping with foil.

  5. Once hot place chicken skin side down.  Top with brick then cover and let cook for 7 minutes.  Remove bricks and flip over chicken.  Lower temperature to 350 degrees F on the grill or move away from direct heat and let cook for about 30 minutes or until the thickest area registers 165 degrees F. with an internal thermometer.  

  6. Let rest for about 5 minutes on a board then slice and enjoy with mushroom gravy!  

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