We are going to be making your
chicken under a brick, right?
Yes, yes.
A super healthy delicious way to
enjoy chicken and your grill.
And fast.
But tell people if they don't want to
cook this summer where they can maybe find you.
I mean, if you don't want to cook this summer
for yourself, and you just want some fried chicken,
some good ol' fried chicken, you can go to
Carla Hall's Southern Fried Chicken.
Yes. (applause)
It's actually Carla Hall's Southern Kitchen,
but I'm so excited to talk about it.
That's right.
Yeah.
And it's in Brooklyn, yes.
It's in Brooklyn, it's on the
Columbia Street waterfront and --
It's beautiful.
Thank you so much.
Beautiful.
And the one thing that people don't realize,
all of our sides are vegetarian.
And I think when we think of southern food,
when you think of soul food, you think of porky things.
That's right.
But I mean our greens, our beans, it's all vegetarian.
We've done so many of them here.
Yes.
So many great vegetable recipes too, it's a place that
will just serve everybody's purpose, and it's so beautiful.
I encourage people to come to New York to get out of
Manhattan, it's great, but check out our boroughs.
Check out our boroughs.
Brooklyn.
Brooklyn in the house.
Alright so this is a great go-to, I think.
Yeah.
And what I love about it is it's figure friendly, so --
Yes.
Tell everybody how we're getting this grill on.
So the thing is, I do a simple marinade.
I think it's a really good marinade to throw in
the food processor to get everything done.
Cool.
I have the zest of one lemon.
You and I both love citrus,
just in everything, in everything.
I know I love citrus.
The thing is it cuts the fat of the meat,
it's just delicious.
Some chili flakes. Garlic
Garlic, chili flakes, the salt is
gonna be a little bit of soy sauce.
Whoo, a lot. Yum.
And then, some olive oil.
Great.
And the thing is I think, not just for one recipe,
I would probably double this,
have it in the fridge in a jar.
Cause it keeps for weeks.
It keeps for weeks.
And you got a go-to, right?
Exactly.
You just got a quick, boom.
You're own marinade.
Yeah.
Oh, this is a cute, is this yours?
Yeah, it's cute.
How cute is this, oh my, I just wanna use it.
It's like doing your nails for citrus.
(laughs)
And potaters.
Okay.
Yeah, throw it on here.
Throw it in there, yep.
Whiz this up?
Whiz that up.
And then while you're whizzing that up,
I'm gonna take boneless skinless thighs.
Always affordable, you can't overcook them.
You can't overcook them!
They're delicious!
Oh my god, why would you use a breast?
I know, I don't know.
I mean, I've never used breasts.
All about the thigh, come on.
Boom, boom.
I have thighs, I don't have breasts.
I mean, that didn't come out right.
Me too.
That did not come out right, okay.
Me too, this baby,
this bird's all back, no front.
I know, it's like whenever I am eating
my shoes are dirtier than my shirt.
Okay, but that's a whole personal thing.
Okay, so I'm putting, yeah, so dump that in here.
Dump the marinade right in the bag right?
Yes, and the reason I like these boneless skinless thighs
if you are this is a weeknight meal and you need to get
dinner on the table quickly, it is just,
they cook very quickly.
I love the bones, I love cookin' on the bones, but honestly.
But that's why you use the boneless thighs cause they're
always moist and delicious, you can't kill them
and they're so quick cooking.
Exactly, so quick.
So this is going to be put together for an hour,
I'm marinading those.
Right.
I have some right here.
Already set to go.
And, so this makes it really fast, okay.
Another thing that makes it very fast is the brick.
Cooking it under a brick, right?
Cooking it under a brick, and the thing is --
Here, I'll move the brick so you can get the bird on.
So we have the brick on the grill
so that it is getting hot.
The brick itself retains heat,
and whether you're cooking a spatchcock chicken
that's on the bone with the skin or boneless pieces,
it just cooks it quicker, right?
Exactly.
It's like a press, like a panini press.
It's a press, and it's already heated, so now,
instead of just honestly trying to heat --
Undo that one?
Yup, undo that one, I have my fresh tongs here,
and look how gorgeous these are.
Oh!
Right, and they smell so amazing.
Amazing.
So amazing, so amazing so if you grab that.
You want to add them to this one?
Yup, let have have that.
Have that one.
And so we are going to take these right off here.
Oh my god, they smell so good.
And we know they're juicy, and the thing is,
you have this basic marinade.
If you want to change an herb or whatever,
you can do that that.
Let me garnish it a little bit with a little bit of parsley.
So beautiful and so easy.
It's so beautiful and so easy.
So easy.