Brick Cooked Chicken

Ingredients

• Chicken Thighs Skin-on, boneless  ·  4 
• Vegetable Oil or neutral oil  ·  2 tablespoons 
• Herbie's Chicken BBQ & Rub Roast Rub  ·  2 tablespoons 
• French's Crispy Fried Onions  ·  1 cup 
•  ·   
• For the Pomegranate BBQ Sauce:  ·   
• Pomegranate Molasses  ·  12 ounces 
• Whole Coriander Seed, toasted  ·  2 tablespoons 
• Herbie's Harissa Spice Blend  ·  1 tablespoon 
• Ginger Root, sliced  ·  2 inches 
• Ground Ginger  ·  1 teaspoon 
• Garlic, minced  ·  1 teaspoon 
• Shallot, minced  ·  1 
•  ·   
• For the Tzatziki:  ·   
• Greek Yogurt  ·  1 cup 
• Cucumber, grated  ·  1/4 cup 
• Garlic, grated  ·  1 clove 
• Lemon Juice  ·  1 tablespoon 
• Dill, chopped  ·   tablespoon 
• Williamson Wines Extra Virgin Olive Oil  ·  1 tablespoon 
• Salt, to taste  ·   

Instructions

Start by making the harissa pomegranate bbq sauce:

Heat a medium pot over medium low heat. Add the pomegranate molasses to the pot first followed by all of the other ingredients. Turn the heat down to low and steep for 30min. After 30 min go ahead and strain the sauce through a fine mesh strainer so all that is left is a glaze consistency sauce. Reserve.

For the Tzatziki: In a medium bowl, add the Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt to taste and Williamson Wines Extra Virgin Olive Oil. Stir together until all the ingredients are well incorporated. Cover with plastic wrap and chill in the refrigerator until it's time to serve.

Time to prepare the brick chicken (it is best to use actual bricks to press the chicken thighs down and get really crispy skin. However, if that is unrealistic for you, you can cook the chicken normally as you would on the grill or in the oven and still make a fantastic recipe that pairs well with this wine.)

Start by Wrapping 1 or 2 bricks with foil (if you don’t have any bricks lying around, use a heavy skillet).

Season chicken on both sides with salt, pepper, and Herbie's BBQ Chicken & Roast Rub. Heat the oil in a cast-iron skillet over medium high heat.

Place the chicken in the skillet skin side down. Place a prepared brick on top of each piece (or, place a sheet of foil over chicken, then set a second cast-iron skillet on top).

Cook chicken, checking halfway through to make sure skin isn’t taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.

Remove the bricks and flip the chicken onto the flesh side and continue to cook the chicken for a few more minutes with out the bricks, until the internal temperature has reached 165 degrees.

Remove the chicken from the pan and immediately glaze with the harissa pomegranate bbq sauce.

Garnish the chicken thighs with the fried onions and serve with a large dallop of tzatziki sauce on the side.