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Spicy Brick Chicken with Cilantro Corn Salsa

Donal Skehan's Spicy Brick Chicken with Cilantro Corn Salsa
Donal Skehan's Spicy Brick Chicken with Cilantro Corn SalsaNathan Congleton / TODAY
Cook Time:
45 mins
Prep Time:
20 mins

Chef notes

This is the perfect summer chicken! It is ideal for cooking on the grill and serving straight to the table.

Technique tip: If you don't have bricks, you can use a cast iron skillet. 

Special equipment: 2 bricks


  • 1 2½-pound chicken, backbone removed
  • 1 tablespoon rapeseed oil
  • 1 tablespoon Cajun seasoning
  • Sea salt and freshly ground black pepper
  • 8 spring onions, trimmed
  • 2 limes, halved
  • 2 avocados, halved and pitted
  • 1 handful cilantro, torn to serve
Corn salsa
  • 2 ears corn
  • 1 chile, finely chopped
  • 1 tablespoons extra virgin olive oil
  • 1 small handful cilantro, finely chopped
  • 1 red onion, finely chopped
  • 1 lime, juiced
  • Sea salt


For the chicken:


Preheat grill to 400°F. Wrap two bricks completely in tin foil.


Slice the chicken down the breast bone and coat the two halves of the chicken with oil, Cajun seasoning, sea salt and black pepper.


Place the chicken skin side down on the hot grill. Place the bricks on top and cook for 20 minutes (be sure to press down heavily using the bricks every now and then).


Remove the bricks, flip the chicken over and cook for a further 20 minutes until the chicken is cooked all the way through and a meat thermometer reads 165°F.


While the chicken is cooking, place the spring onions, limes and avocados on the grill, and cook until charred on all sides.

For the corn salsa:

Place the corn in a pot of boiling salted water and cook for 5 minutes. Drain, cool and using a sharp knife cut the kernels from the cobs.

In a bowl, mix the corn kernels with the remaining ingredients and season to taste. Set aside.

To serve:

Place the chicken on a platter with the grilled avocado, spring onions and lime halves. Sprinkle the torn cilantro over the top and serve with corn salsa on the side.