Often used in classic Middle Eastern cooking, ground sumac is simply the powder from the fruit of the sumac shrub. Its slightly tangy, citrus-like tones are the perfect accompaniment to char-grilled chicken, and the preparation and brick cooking in this recipe guarantee a quick, crisp result.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Makes 4 to 6 servings
Lay chicken on cutting board, and use poultry shears to cut backbone out. Carefully cut out bones from under breast meat. Place chicken skin side up on board and press down to flatten. Sprinkle evenly with salt and pepper.
Mix Ground Sumac and olive oil into paste in small bowl. Use fingers to rub paste all over chicken skin. Leftover rub can go on other side of chicken.
Heat grill to medium temperature.
Place chicken on grill with skin down, and place brick wrapped in foil on top of chicken.
If grill begins to smoke heavily or chicken browns too fast, lower temperature or move chicken off direct heat. Grill chicken for 8 minutes, then flip. Place brick on top of chicken again and cook 8 minutes more. Check for 165°F temperature in thick part of leg. If chicken needs more time, finish grilling on skin side with brick on top.