Return to Dawn Patrol! Plus Chicken Under A Brick!

The other day was a mellow day, and therefore a good one to paddle out. The waves were not too big, and they were moving pretty gently. So I was able to catch some. Of course, because I'm still a kook, I spent a lot of time in the wipeout position. I've noticed lately that other surfers occasionally like to try to help. This one dude nearby, for example, must have been taking note of all my mistakes, and he pointed out what I did wrong on one particular wave. Then he apologized for putting in his two cents. But it was no problem. In fact good advice is always appreciated, and one of the things surfing is teaching me is how to be a better listener. So if you ever see me out there looking like an idiot, by all means shout out some direction! Also, because I had a busy day, it was dawn patrol, or a really early surf. I haven't done dawn patrol in a while. I forgot how nice it can be -- first of all, no traffic getting to the beach. Also, no issues with parking. And much less crowded in the water. Except there was lots of wildlife on this day -- a sea lion was lazily paddling about, there were several dolphins, and lots of pelicans soaring overhead, occasionally dive-bombing in search of food. In short it all made for a super-great time.

Sometimes, my route home from surfing takes me past Pollo a la Brasa in Koreatown. If you've never had this chicken, it's highly recommended that you try it. Pollo a la Brasa is Peruvian chicken that's roasted over smoky fire, and it's some seriously good chicken. You know this because even Chef Nancy Silverton recommends it. Sometimes when I see Pollo a la Brasa I just want to have it. However, because it was dawn patrol and so early, they were closed! So I couldn't pick some up. But you can make really good smokey crisp skin chicken at home if you have a grill, some wood chips and a brick. That's what I decided on for our dinner that day, and here's how mine came out:

Doesn't look bad, no? I've had this recipe for ages -- it came from Martha Stewart Living Magazine, and it's very simple. You just need to remove the chicken's backbone so it lays flat, give it a brief marination and then build a nice fire in your grill, and add some wood chips if you like it smokey like we do. And don't forget the brick. Here's how it's done--

Chicken Under A Brick
(recipe adapted from Martha Stewart Living Magazine)

1 3-4 pound chicken
1/3 cup white wine
1/3 cup olive oil
2 tsps. fresh squeezed lemon juice
2 garlic cloves, peeled and crushed
1 tsp. red chili flakes
2 tsps. oregano
1 tsp. kosher salt
1/2 tsp. fresh ground pepper

1. Using poultry shears or a good sharp knife cut along the back bone of the chicken on both sides and remove it. Do not throw this out. Wrap it in plastic and freeze it so you can make stock! Place the chicken, skin side up, on your work surface and press down on the breast bone with you palm until you hear it crack. Wrap a brick in aluminum foil and set aside.
2. Mix wine, olive oil, lemon juice, garlic cloves, chili flakes, oregano, salt and pepper in a large Zip-loc bag. Add the chicken. Squeeze out air, seal bag and make sure marinade is well distributed. Refigerate for an hour (or up to three). If using wood chips, soak them in water for a couple of hours too.
3. Build a charcoal fire, and bank coals on one side of your grill. On the other side, place a small aluminum pan half filled with water (you can also, like I do, use a bread pan). If using wood chips, scatter them over the hot coals and cover, letting smoke begin to develop. (If using a gas grill, preheat on high; turn one burner off, and keep the other on thigh.  Place the pan with water on burner that is off. I'd tell you what to do with wood chips on a gas grill, but I don't know, so hopefully you will!)
4. Remove chicken from marinade. Lightly oil your grate. Place chicken, skin side down, legs and thighs pointed toward the coals, on grate set over pan of water. Place foil wrapped brick on top of chicken to weigh it down. Cover grill and cook, 25 to 30 minutes. Remove weight, turn chicken and cook, 25 to 30 minutes more, until chicken skin is golden brown and crisp and juices run clear. You may find part of the breast has not browned enough -- if this is the case, flip the chicken skin side down one more time, this time so it's over the coals. Cover and cook five more minutes. This should do the trick.
5. Transfer chicken to cutting board. Let rest 5-10 minutes before cutting into pieces and serving.

So there you have it, easy chicken that's not exactly the same as Pollo a la Brasa, but pretty damn good. A brief note on chicken buying: I've said this before, but it bears repeating -- get the best quality chicken you can. Yes, you will pay more, but it will be worth it in texture and flavor and, most importantly, in the welfare of the animals. I used a Kendor Farms chicken, which you can get at McCall's Meat and Fish in Los Feliz.  And if you're looking to pick up some Pollo a la Brasa, here's the info:

www.polloalabrasa.net