The Hospitality Guru | Canberra blog on great food, wine, cooking and the hospitality industry.

What do you think of these bricks? The Chilli Man says to me. 

There a good size right? Square-ish and solid, heat resistant too. That’s important you know Anna….. 

I tilt my head and nod in confusion. Yep, that’s a mighty fine brick, looks strong and good for building stuff. Its a manly brick too! But, I’ll have to take your word on the heat resistant bit. 

His face lights up… You see, The Chilli Man is a zesty wild man. In fact, you could call The Chilli Man a bit of a devil. Life is never dull when he is around. He’s got a wicked cheeky sense of humor, and a passion for the chilli, he has even set himself a challenge to create the perfect chilli recipe.

You’ve got a new BBQ right? The Chilli Man says.

I do, but dang, I like my new BBQ, I don’t want to hurt it. What are you up too? I ask

Welllllll, I was watching this cooking show and they cooked a whole chicken on the BBQ under a brick. Can you cook brick chicken? I REALLY want brick chicken. The Chilli Man says.

The Chilli Man hands me a bag of brown wrinkly fingers that smelt like burnt rubber.

What is it? I squealed. Where did you get these? Are they legal? Do we eat them? There not……. human right? RIGHT???

Smoked Jalapeno, these are the key ingredient for the brick chicken. The Chilli Man says. I’m so excited…. How long until we eat brick chicken?

In my trusty processor I threw in 5 of the smoked Jalapeno that had been soaking in boiling water for 15 minutes, 1 brown onion finely chopped, the end of a spanish onion I found in the fridge, 2 cloves of garlic and some oil. I blitzed until a smooth paste formed. 

From my local farmers market I bought 2 organic chickens. Wash the chicken in cold water and pat dry with paper towel. Using kitchen scissors, or a boning knife, cut along both sides of the backbone and remove.

Turn chicken over and place, skin side up, on a clean, flat surface. Using hands, press down firmly to flatten.

Rub the marinade into the birds, be firm and massage firmly for 5 minutes. Allow to sit in the fridge for 3 – 5 hours. For a really strong flavour, leave over night to marinade

On the BBQ, seal the birds on both sides. Remove from the hot plate and put a layer of baking paper down.

Pop the birds meaty side down, put some foil on top to protect the meat from the brick and any potential dirt. Put the bricks on top and allow to cook for 15 – 20 minutes. Turn the birds over and cook for further 15 – 20 minutes. The timing of cooking the chicken may vary depending on the heat your BBQ puts out. 

The birds were left with a crispy crunchy skin and moist tasty flesh. 

The Chilli man chowed down on 3/4 of one bird. As he patted his belly at the end of the meal. He says to me….

I think I might have found the perfect chilli recipe!